Thanks.
Hey Kiwis outthere, really loved the kiwi pies when I travelled down there. Didn't find anything alike since. Does anyone have a good recipe?
You eat kiwi?
Tastes like chicken
Not sure if the kiwi pies are much different to the aussie ones, but nothing in europe comes even remotely close. English pies are crap compared as well. I have been craving them for the last year and it will be one of the first things I get next week when I get back to straya
Oh so jealous! Bring us back a pack of four and twenty?
Nothing beats a hangover better than a hot rat coffin and sauce from the local bakery!
unfortunately I am not on my way back to NZ that quickly, so need to find something over here in Switzerland - or possibly someone has a recipe so I can make it myself?
Just because they're a bit weird, doesn't make it right to eat them.
These might be a bit more tasty
The traditional basic pie has beef mince ( or lean beef cubes) for its filling. If you want to make the pastry yourself, do a google fpor "Edmonds pastry recipe " to get a copy of the traditional homemade flakey pastry recipe from the NZ cooking bible. (Edmonds cooking book)
Brown the mince or beef cubes in a fying pan . Drain off the fat. PUt the meat in a pot, add chopped up onion, a little salt and pepper and if you like, chopped up carrots. The traditional pie does not have a lot of other spices added. Add enough water to cover, and let it siummer for at least an hour, on the stove. Check every so often in case you need to add more water. To thicken, mix a little flour with water to have a thick paste. Pour into the meat and stir till it thickens ( like gravy). Let it get cold before you spoon that into the rolled out pastry that you will have now put into a pie dish. Add the pastry top and seal the edges ( use a little milk or water for that.) You can also glaze the top with milk. Prick a few holes with a fork to allow for hot air to escape during baking. PUt in a preheated, hot (at least 180C) until the pie top is nicely browned.
Serve with tomato sauce ( of course :-) and more salt and pepper if you want.
THe potato topped variation has the same base and ingredients. The top is made by boiling and mashing the potato (add a knob of butter, a little milk, salt and pepper) then spread over the meat, with a few little blobs of butter on top, before baking till the top goes faintly brownish.
Maybe we should have a pie night :-D
And add a quater wineglass of wochester sauce while your mince is cooking before you thicken it up! That original 4 n 20 taste comes out!!!!
That would work :-D
Sorry I too only have the Edmonds cook book. But you know what, nothing beats a good old Ponsonby Pie. Realised too that there was nothing like that around here when I arrived, my big idea was to start up a pie business and base myself somewhere around ZHB. Feel like becoming business partners?? I mean think of it, for chf5-7 what can you really buy as a quick snack ? Kepab, some crape from a bakery, baby pizza - just doesn't cut it! I reckon they'd go off over here.