Best 5 New Zealand Pasties Recipes

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New Zealand pasties are an iconic part of the country's culinary heritage, embodying the fusion of cultures and flavors that make Kiwi cuisine so unique. With their flaky, crispy pastry and hearty, flavorful fillings, these handheld pies are a beloved snack, lunch, or dinner option, enjoyed by people from all walks of life. Whether you prefer the classic mince and cheese filling, or are looking to explore variations like lamb and rosemary or chicken and vegetable, there's a New Zealand pasty out there to satisfy every palate. So grab a piping hot pasty, sink your teeth into its golden crust, and savor the taste of this New Zealand delicacy.

Let's cook with our recipes!

NEW ZEALAND PASTIES



New Zealand Pasties image

Make and share this New Zealand Pasties recipe from Food.com.

Provided by Chef PotPie

Categories     Lunch/Snacks

Time P1DT15m

Yield 1 serving(s)

Number Of Ingredients 10

8 ounces flour
2 ounces Crisco
2 ounces butter or 2 ounces margarine
1 pinch salt
2 -3 tablespoons water
4 ounces finely diced raw potatoes
4 ounces ground beef
2 ounces chopped onions
2 ounces finely diced raw carrots
1 ounce green peas (optional)

Steps:

  • Sift together flour and salt. Cut in Crisco and butter until a sandy texture is reached.
  • Make a hollow in the middle and add water.
  • Mix to make pastry, handling as little and lightly as possible.
  • Wrap in greeseproof paper and refrigerate for 24 hours.
  • Roll out pastry to approx 1/8" thick, and cut into 5" rounds.
  • Moisten the filling with a little water and place a generous spoonful in the middle of each round, making sure it's in a pile and not flattened out.
  • moisten edges with beaten egg, fold in half and flute the edges to seal.
  • Brush pasties with beaten egg and bake 275F for 45 minutes to 1 hour until nicely browned.

Nutrition Facts : Calories 2108.8, Fat 122, SaturatedFat 53.4, Cholesterol 198.1, Sodium 608.6, Carbohydrate 204.1, Fiber 11, Sugar 6.5, Protein 48.1

MOTHER'S PASTIES



Mother's Pasties image

PASTIES were a must years ago when men worked the mines in northern Michigan. The housewives made them in the morning and wrapped them tightly in newspaper so they would stay warm until lunch break. Everyone used to say my mom made the best pasties in the world. This is her recipe. -Vivienne Abraham, Detroit, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 5 servings.

Number Of Ingredients 13

3 cups cubed peeled potatoes
1 cup chopped carrots
1 medium onion, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground beef
1/4 pound ground pork
1 tablespoon butter, melted
PASTRY:
4 cups all-purpose flour
1-1/4 teaspoons salt
1 cup shortening
3/4 cup cold water

Steps:

  • In a large bowl, combine the potatoes, carrots, onion, salt and pepper. Crumble beef and pork over potato mixture and mix well. Add butter and toss to coat; set aside. , For pastry, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. , Divide dough into five portions; roll each into a 10-in. circle. Place 1 cup of filling in the center of each circle. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top of each. , Place on a greased baking sheet. Bake at 375° for 50-60 minutes or until golden brown.

Nutrition Facts : Calories 958 calories, Fat 49g fat (14g saturated fat), Cholesterol 43mg cholesterol, Sodium 1026mg sodium, Carbohydrate 101g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein.

PASTIES



Pasties image

My mum made the best pasties on earth, but she's gone so I had to make them today from my memories. Pasties were a food we ate when we were poor, so there wasn't much meat in them compared to veg. Swede turnip is very important in pasties. Mum made her own pastry with dripping, but I don't save dripping!

Provided by JustJanS

Categories     Lunch/Snacks

Time 1h15m

Yield 5 Pasties

Number Of Ingredients 12

1 kg shortcrust pastry, 5 sheets
300 g ground beef
3 medium potatoes, peeled and cut into tiny (pea sized)
1 medium carrot, peeled and grated
1 small swede, peeled and grated
1 medium onion, very finely diced
2 tablespoons peas
2 teaspoons beef stock powder
2 tablespoons water
black pepper, lots of black pepper
1 egg, lightly beaten with
2 tablespoons milk

Steps:

  • Preheat oven to 160c for a fan forced oven or 180c for non fan forced.
  • Seperate pastry sheets and defrost. Using the largest dinner plate that will fit on the pastry square, cut circles.
  • Mix filling ingredients together and divide into 5.
  • Place 1/5th of the mixture along the centre of a pastry circle, then moisten edges with water and bring together crimping to seal.
  • Repeat with remaining 4 circles of pastry.
  • Place on a baking tray and brush with the glaze; cut a small hole in pastry to allow steam to escape.
  • Cook in preheated oven for 45 minutes or until golden.

STAR OF THE NORTH PASTIES



Star of the North Pasties image

As a twist on a traditional English meat pie, these pasties will delight your family. They are so quick to assemble and disappear just as fast.-Bonnie Gelle, Grand Rapids, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup shortening or lard
1/2 cup 2% milk
1/2 cup cubed uncooked potatoes
1/2 cup cubed uncooked rutabagas
1/2 cup cubed uncooked carrots
1/4 cup chopped onion
1/2 pound ground beef or diced beef top sirloin steak, browned

Steps:

  • Mix together first 3 ingredients; cut in shortening to form particles the size of large peas. Gradually add milk and mix just enough to make mixture stick together. Lightly shape dough into 4 balls; let stand for 5 minutes. , Meanwhile, combine vegetables and meat. On a lightly floured surface, roll each ball into a circle. Place one-fourth of the vegetable/meat mixture on 1 side of each circle; brush edge of crust with water and fold half the dough over filling. Press edges together to seal. Place on an ungreased baking sheet and prick tops with a fork. Bake at 350° for 1 hour.

Nutrition Facts : Calories 588 calories, Fat 31g fat (9g saturated fat), Cholesterol 32mg cholesterol, Sodium 409mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

PASTIES II



Pasties II image

A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.

Provided by RaiderMom

Categories     Main Dish Recipes     Savory Pie Recipes     Pasty Recipes

Time 2h

Yield 6

Number Of Ingredients 11

3 ½ cups all-purpose flour, sifted
1 ½ teaspoons salt
1 cup shortening
1 cup cold water
1 pound boneless round or chuck steak, cut into 1-inch cubes
2 potatoes, peeled and cubed
1 onion, chopped
¼ rutabaga, cubed
1 carrots, diced
salt and pepper to taste
6 tablespoons margarine

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
  • Bake in preheated oven for 1 hour.

Nutrition Facts : Calories 887.1 calories, Carbohydrate 72 g, Cholesterol 47.6 mg, Fat 55.3 g, Fiber 4.5 g, Protein 25 g, SaturatedFat 14.3 g, Sodium 762 mg, Sugar 3.4 g

Tips:

  • Always use cold butter: This will help to create a flaky, tender pastry.
  • Don't overwork the dough: Overworking the dough will make it tough.
  • Chill the dough before rolling it out: This will help to prevent the pastry from shrinking in the oven.
  • Use a sharp knife to cut the pastry: A dull knife will tear the pastry and make it difficult to seal.
  • Brush the pastry with milk or egg wash before baking: This will help to give the pastry a golden brown color.
  • Bake the pasties in a hot oven: This will help to create a crispy crust.
  • Let the pasties cool slightly before serving: This will help to prevent the filling from spilling out.

Conclusion:

New Zealand pasties are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover meat and vegetables. With a little planning and effort, you can easily make your own pasties at home. So next time you're looking for a quick and easy meal, give New Zealand pasties a try!

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