Hangi Pie

Experience the unique flavors of New Zealand with Hangi Pie, a dish inspired by the traditional Māori hangi cooking method. This savory pie combines tender, smoky meat and root vegetables, encased in a golden, flaky pastry. Perfect for sharing at family gatherings or enjoying as a comforting meal, Hangi Pie brings a taste of cultural heritage to your table.

Ingredients

• 2 cups cooked lamb or beef, shredded
• 1 large potato, peeled and diced
• 1 large carrot, peeled and diced
• 1 small sweet potato, peeled and diced
• 1 cup pumpkin, diced
• 1 onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef or lamb stock
• Salt and pepper to taste
• 1 teaspoon thyme
• 1 sheet puff pastry or shortcrust pastry
• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Filling

   In a large skillet, melt butter over medium heat. Add onion and cook until softened. Stir in flour to form a roux, cooking for 1–2 minutes. Gradually whisk in the stock until smooth. Add the shredded meat, potatoes, carrot, sweet potato, pumpkin, thyme, salt, and pepper. Cook over low heat for 10–15 minutes, stirring occasionally, until the vegetables are tender and the mixture thickens slightly.

2. Assemble the Pie

   Preheat the oven to 200°C (390°F). Roll out the pastry on a lightly floured surface. Line a pie dish with the pastry, leaving excess to fold over the top. Spoon the meat and vegetable filling into the pastry shell. Cover with the remaining pastry, sealing the edges. Cut a few small slits in the top to allow steam to escape. Brush the top with beaten egg for a golden finish.

3. Bake

   Place the pie in the preheated oven and bake for 30–40 minutes, or until the pastry is golden brown and crisp.

4. Serve

   Let the pie rest for a few minutes before slicing. Serve warm.

Serving

Pair Hangi Pie with steamed greens or a fresh salad for a hearty, comforting meal that brings a touch of New Zealand tradition to your table.