Two Classic New Zealand Meat Pie & Chips Recipe

Preheat oven to 200°C (392°F). Line two baking sheets with parchment.

If using frozen puff pastry, thaw according to package directions; roll each sheet on a lightly floured surface to about 0.5 cm thickness.

Cut two circles (or appropriate shapes) to fit two 9-inch pie tins for the bases and reserve extra pastry for tops. Lightly prick bases with a fork.

Beat the egg to make an egg wash and set aside for glazing the pies later.

In a large skillet, melt butter with olive oil over medium heat. Add onion and garlic; sauté until translucent and fragrant, about 4-5 minutes.

Add ground beef and ground lamb; cook until browned, breaking up lumps with a spoon.

Season with salt, black pepper, and dried thyme; stir in Worcestershire sauce.

Sprinkle flour over the meat mixture; cook 1-2 minutes to form a light roux.

Pour in beef stock gradually, stirring to avoid lumps; simmer until the mixture thickens into a gravy-like filling, about 6-8 minutes.

Stir in shredded cheese until melted and creamy; fold in chopped parsley and adjust seasoning to taste.

Place one pastry base into each pie tin as the base.

Spoon filling into pastry shells, leaving space for the top layer.

Cover with second pastry sheet, trim edges, and crimp to seal. Cut small vents on top to allow steam escape.

Brush the tops with egg wash for a glossy finish.

Bake in the preheated oven at 200°C (392°F) for 25-30 minutes, or until pastry is golden and filling is bubbling.

While pies bake, heat oil in a deep fryer or heavy pot to 175°C (350°F).

Rinse potatoes, cut into thick fries, and pat dry thoroughly.

Fry potatoes in batches until golden and crisp, 3-5 minutes per batch. Drain on paper towels and season immediately with salt, paprika, and garlic powder.

Let pies rest a few minutes after baking. Serve two meat pies with a generous portion of fries on the side. Garnish pies with extra parsley if desired.