New Zealand pies

A recipe from cooking-ez.com

For 12 pieces, you will need:

• 1 1 shallot
• 2 4 tablespoons olive oil
• 3 400 g minced beef
• 4 200 g peeled and chopped tomatoes
• 5 2 tablespoons chilli spices
• 6 200 g salmon fillet
• 7 150 g smoked pork belly (or thick cut streaky bacon)
• 8 200 g bechamel sauce
• 9 1 spring onion (scallion)
• 10 800 g puff or flaky pastry (pâte feuilletée)
• 11 30 g beaten egg
• 12 salt
• 13 pepper
• Total weight: 2,220 grams

Times:

Preparation	Cooking	Start to finish
40 min.	50 min.	1 hour 30 min.

Step by step recipe

• 1:

  Spicy beef filling

  
  Prepare and chop 1 shallot.
• 2: In a frying pan over medium heat, pour 4 tablespoons olive oil and when hot, add the shallot, salt and pepper.
  Cook for 1 minute, without browning.
• 3: Add 400 g minced beef, salt and pepper.
• 4: Cook and stir until the meat is cooked to your liking.
• 5: Add 200 g peeled and chopped tomatoes and 2 tablespoons chilli spices, mix well...
• 6: ...and reduce slightly.
  Check the seasoning, remove from the heat and your spicy beef garnish is ready.
• 7:

  Salmon and bacon garnish

  
  Toast 200 g salmon fillet in a small frying pan.
  Set aside.
• 8: Cut 150 g smoked pork belly (or thick cut streaky bacon) into small pieces.
• 9: Grill to taste in the same pan as the salmon, without washing.
• 10: Pour into a small bowl.
• 11: Add the crumbled salmon.
• 12: Then 200 g bechamel sauce and 1 spring onion (scallion) chopped, mix well and check the seasoning.
  Your salmon and bacon garnish is ready.
• 13:

  Assembly and baking

  
  Preheat oven to 210°C (410°F).
  Spread 800 g puff or flaky pastry (pâte feuilletée) to a thickness of 3 mm and line the bottom of small tartlet molds.
• 14: Fill each base 3/4 full.
• 15: Moisten around the edges with a brush dipped in cold water.
• 16: Place a disk of puff pastry on each pie, and press the edges together to seal.
• 17: Brush the top of each pie, then make a cross-shaped incision in the middle to allow steam to escape during baking.
  My tip: If you're making several pies with different fillings at the same time, make a mark on the top so you can recognize them. Here, a fish symbol with a scrap of puff pastry.
• 18: Top all your pies with all your toppings, and bake at 210°C (410°F), rather at the bottom of the oven, for around 20 minutes.
• 19: Enjoy warm or hot, with a green salad if desired.

Remarks

Adapt the weight of puff pastry to the quantity of filling you've made. If you're using commercial puff pastry discs, note that you'll need 2 discs for 4 pies, one for the 4 bottoms and 1 for the 4 "lids".
The finished filling can be frozen.

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