Two Classic New Zealand Veggie Pies & Chips Recipe

New Zealand Favorites

1. 1

   Prep and preheat

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

2. 2

   Slice and chip potatoes

   Cut potatoes for chips (4 pcs) into thick fries. Toss with 2 tbsp oil and 0.5 tsp salt. Spread on one baking sheet in a single layer.

3. 3

   Bake chips

   Bake chips in the preheated oven for 25-30 minutes until golden, turning halfway.

4. 4

   Make filling base

   In a large skillet, melt 2 tbsp butter with 2 tbsp neutral oil over medium heat. Add 1 diced onion and 2 minced garlic cloves; sauté until translucent (about 3-4 minutes).

5. 5

   Bloom curry and add veggies

   Stir in 2 tbsp curry powder and cook 1 minute to bloom. Add 2 diced potatoes (filling), 2 diced carrots, and cook 2-3 minutes.

6. 6

   Add mushrooms and peas

   Add 1 cup sliced mushrooms and 1 cup peas; cook 2 minutes.

7. 7

   Thicken filling

   Sprinkle 2 tbsp all-purpose flour over vegetables and stir to coat; cook 1-2 minutes. Slowly whisk in 0.5 cup heavy cream, simmer until thickened.

8. 8

   Season filling

   Season with 1 tsp salt and 0.5 tsp pepper. Simmer until potatoes are just tender, about 5-7 minutes.

9. 9

   Assemble pies

   Roll out puff pastry sheets and cut into rectangles large enough to hold filling. Place a generous spoonful of filling in the center, fold over, seal edges with a fork.

10. 10

    Egg wash and bake pies

    Brush tops with 1 beaten egg (egg wash) for a golden finish. Bake pies on a parchment-lined sheet at 200°C (392°F) for 25-30 minutes, until pastry is puffed and golden.

11. 11

    Rest and serve

    Let pies rest for a few minutes. Serve with the crispy chips on the side.