Kiwi-style pasties

Kiwi-style pasties take the classic mince pie and add a bit of extra magic. Encased in crispy pastry and combining beef mince and swede, this is sure to become a favourite.

By Sophie Gray
  • 45 mins preparation
  • 30 mins cooking
  • Makes 9
  • Print


  • 500 gram beef mince
  • 200 gram potato, finely chopped
  • 200 gram swede, finely chopped
  • 1/2 onion, finely chopped
  • 1 tablespoon worcestershire sauce
  • 1/3 cup tomato sauce, plus extra, to serve
  • salt and plenty of black pepper
  • 4 sheets store-bought shortcrust pastry
  • 1/4 cup milk, for glazing


  • 1
    Preheat oven to 190°C.
  • 2
    In a mixing bowl or processor combine the mince, potato, swede, onion, sauces, salt and pepper and mix well to combine.
  • 3
    With a bowl or cutter, cut the pastry sheets into nine 15cm diameter circles, rerolling the trimmings.
  • 4
    Brush pastry edges lightly with water and spoon ¼ cup of mixture into the centre of each; shape into an oblong. Draw the sides of the pastry over the middle and crimp.
  • 5
    Place all the assembled pasties on a greased tray and brush with milk. Bake for 25-30 minutes or until golden and crisp. Serve hot with tomato sauce.


• You could swap shortcrust for puff pastry if you prefer to have a flaky crust. • Add 1 cup of frozen peas or mixed vegetables to the mixture, if desired. You could also add your favourite herbs to the filling – try parsley, thyme or sage. • Individually wrapped pasties will freeze well.