Embark on a journey to New Zealand with our Hangi Pie recipe. Inspired by the traditional Māori cooking method, Hangi, this pie encapsulates the rich flavors of slow-cooked meats and vegetables. Join us in creating a dish that pays homage to the cultural tapestry of Aotearoa.

Ingredients:

1 lb (0.45 kg) Lamb, diced

1 lb (0.45 kg) Kumara (Sweet Potato), peeled and diced

1 lb (0.45 kg) Potatoes, peeled and diced

1 lb (0.45 kg) Pumpkin, peeled and diced

1 Onion, finely chopped

2 cloves Garlic, minced

2 cups (480ml) Beef Broth

2 cups (480ml) Red Wine

1/4 cup Flour

Salt and Pepper to taste

2 sheets Puff Pastry

1 Egg (for egg wash)

Instructions:

In a pan, brown diced lamb in batches. Set aside. In the same pan, sauté chopped onion and minced garlic until softened. Add flour to create a roux, then gradually pour in red wine and beef broth, stirring continuously to avoid lumps. Bring the mixture to a simmer, creating a rich and savory gravy. Combine lamb, kumara, potatoes, and pumpkin in the gravy. Simmer until the meats are tender and the vegetables are cooked. Roll out puff pastry sheets to line a pie dish. Fill with the hangi-inspired mixture. Cover with another layer of puff pastry, crimping the edges to seal the pie. Brush the top with an egg wash for a golden finish. Bake until the pastry is flaky and golden.

Serving:

Serve the Hangi Pie warm, allowing the savory aromas to entice your senses. Pair with a crisp salad for a perfect balance of flavors.

Hangi Pie is a tribute to the flavors of New Zealand, combining slow-cooked lamb, kumara, and a delectable red wine gravy encased in a golden puff pastry.