THE BEST PIE EVER? (NEW ZEALAND SAVORY PIE TAKEN TO THE NEXT LEVEL!) | SAM THE COOKING GUY

mincemeat

🥗Healthier: fruit filling

💰Cheaper: homemade mincemeat

Fruit filling can be lower in sugar and cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be healthier.

brandy

🥗Healthier: apple juice

💰Cheaper: grape juice

Apple juice adds flavor without alcohol.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

Heat a 12-inch cast iron pan with a splotch of oil.

Add 1 pound of ground beef and break it up, cooking until the pink is gone.

Add 1 small onion and 2 chopped carrots, cooking for 5-6 minutes until softened, covering with a lid to speed up the process.

Add 4 sliced Holland peppers and cook until the liquid has dried up.

Add more oil, then add chopped green onions and cook for a moment.

Stir in garlic paste and ginger, mixing well.

Add 3 tablespoons of gochujang and mix thoroughly.

Incorporate some flour until no white is visible, then add 1.5 cups of beef broth.

Stir in 2 tablespoons of dark soy sauce, kosher salt, and pepper, and 2 tablespoons of gochugaru.

Cover and let simmer for 10 minutes.

Prepare the pastry by taking 2 store-bought pie crusts out of the fridge 30 minutes before use.

Cut the pie crusts into circles to fit inside the ramkin.

Press the circles into the ramkin, ensuring they cover the sides and bottom.

Fill the pastry with the cooled beef filling.

Cover with a top crust and prepare for blind baking.

Scrunch up a piece of parchment paper and place it inside the crust, then fill with dry pinto beans to prevent puffing.

Blind bake in the oven at 375°F for 10-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens