Pukekohe Pie
Indulge in the hearty and flavorful delight of Pukekohe Pie, a savory classic inspired by the rich culinary heritage of New Zealand. This pie features tender chunks of seared beef chuck steak enveloped in a velvety gravy made from caramelized Pukekohe onions, garlic, Worcestershire sauce, and aromatic thyme. Encased in buttery, flaky pastry, this golden-brown creation is perfect for a comforting family dinner or an impressive crowd-pleaser. The caramelized onions add a sweet depth of flavor, beautifully balancing the robust beef filling, while the pastry crust provides a satisfying crunch in every bite. Whether you're using authentic Pukekohe onions or a mild brown onion substitute, this recipe takes just a little over two hours from start to finish but delivers bold, savory flavors well worth the effort. Serve Pukekohe Pie with a fresh green salad or roasted vegetables for a complete meal that comforts and satisfies. Perfect for cozy evenings or entertaining, this pie is bound to become a cherished favorite in your recipe rotation.
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Recipe Information
Ingredients
- 500 g Beef chuck steak
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Butter
- 3 large Pukekohe onions (or any mild brown onions)
- 3 Garlic cloves
- 2 tbsp All-purpose flour
- 500 ml Beef stock
- 2 tbsp Worcestershire sauce
- 1 tsp Thyme leaves
- 2 Pastry sheets (puff pastry or shortcrust)
- 1 Egg
- 1 tbsp Milk
Instructions
Cut the beef chuck steak into small, bite-sized pieces. Season with salt and pepper.
In a heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil and butter to the pot. Thinly slice the onions and add them to the pot. Cook for about 20 minutes, stirring occasionally, until the onions are golden brown and caramelized.
Mince the garlic cloves and add them to the pot. Cook for an additional 2 minutes until fragrant.
Sprinkle the flour over the onions and garlic, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the beef stock while stirring to prevent lumps. Add the Worcestershire sauce and thyme leaves. Bring the mixture to a simmer.
Return the seared beef to the pot. Cover and cook on low heat for 45–60 minutes until the beef is tender and the gravy has thickened. If the mixture becomes too thick, add a little more beef stock.
Preheat the oven to 200°C (390°F).
Line a greased pie dish with one sheet of pastry, trimming any overhang. Spoon the beef and onion filling into the pastry shell.
Cover the filling with the second sheet of pastry. Trim the edges, and crimp to seal. Make a small hole or slit in the center of the pastry for steam to escape.
Beat the egg with the milk to create an egg wash. Brush the top of the pastry with the egg wash for a golden finish.
Bake the pie in the preheated oven for 25–30 minutes or until the pastry is puffed and golden brown.
Allow the pie to rest for 5–10 minutes before slicing and serving.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 5534 mg | 241% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 25.3 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 305 mg | 23% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2763 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
