© 2026 Remixipe

TūmataitingaNgā TurePātai AuauWhakapā
Remixipe
Tūhura Rauemi
Takiuru
← Back to kitchen log
Chef's Pass #1Jun 12, 2026
Teo McArthur

Golden Homemade Beef & Potato Pies

Golden puff pastry filled with rich, savoury beef mince and tender potato, these easy beef and potato puff pastry pies deliver all the comfort of a classic homemade pie without the extra fuss. Baked until crisp and deeply golden, they’re hearty, satisfying, and perfect for cooler nights, lunchboxes or casual weekend dinners.

Whakarite: 35 minTunu: 1h 20 minTapeke: 1h 55minWāhanga: 8 pies
beef and potato hand piessavoury pie recipebeef mince piehomemade beef piespuff pastry piesmince and cheese piecomfort food recipeeasy dinner recipeNew Zealand recipes

Ingredients

1 tbspThe Good Oil extra virgin rapeseed oil
1onion, finely diced
1carrot, peeled and finely diced
1celery stalk, finely diced
2 clovegarlic, crushed
500 gbeef mince
1 tbspmiso paste
1 tbspDijon mustard
2 tbspWorcestershire sauce
2 tbspplain flour
1¼ cupbeef stock
2
medium Agria potatoes, peeled and finely diced
2 tspfresh thyme leaves
Salt and black pepper
4sheets puff pastry, thawed
1egg, lightly beaten
1 cupgrated tasty or cheddar cheese, optional

Method

  1. Heat the oil in a large pan over medium heat. Add the onion, carrot and celery with a good pinch of salt and pepper, and cook for 6–8 minutes until softened and lightly golden. Add the garlic and cook until fragrant. Add the mince and cook, breaking it up with a spoon, until well browned.
  2. Stir through the miso paste, mustard and Worcestershire sauce. Sprinkle over the flour and mix thoroughly.
  3. Pour in the beef stock and add the diced potato. Bring to a gentle simmer and cook for 20–30 minutes, stirring occasionally, until the potato is tender and the mixture has thickened. Stir through the thyme, then set aside to cool completely. Season with salt and pepper.
  4. Preheat the oven to 200°C bake and line a baking tray with baking paper.
  5. Cut each puff pastry sheet in half to create rectangles. Spoon the cooled filling onto one half of each piece, leaving a border around the edges. Sprinkle with a little grated cheese, if using.
  6. Brush edges lightly with water, fold over to enclose, and press to seal. Crimp the edges with a fork. Cut a few small vents in the top, then brush with egg wash.
  7. Bake for 22–25 minutes, until deep golden and crisp. Cool slightly before serving.