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Wellington Mince Pie — traditional dish from Wellington, New Zealand
Snack Meat

Food Flavour DNA

Nutritional Values

🔥680kcal
💪27gProtein
🌾49gCarbs
🥑42gFat
🌿3gFibre
⚖️250 gServing

* Per serving · 250 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy

Wellington Mince Pie

How to order / say it
Say it Wellington mince pie — [WEL-ing-tun MINSS pie]
Order One hot Wellington mince pie, please.
Say locally

A handheld pastry pie filled with richly seasoned minced beef and onion gravy.

Why try it?

The mince pie is Wellington’s practical, portable answer to changeable weather and busy city life. From railway counters to bakeries, it reflects the capital’s enduring affection for hot pastry, strong gravy and unpretentious comfort.

How it tastes

The pastry is flaky and buttery, while the filling is peppery, savoury and deeply meaty. Rich gravy moistens the mince without making the crust soggy, and it is best eaten hot.

Origin & History — first documented: 1900

New Zealand meat pies evolved from British savoury pies during the nineteenth century. Wellington bakeries and railway refreshment rooms helped establish the handheld mince pie as an everyday city food by the early twentieth century. Its popularity expanded through local bakeries, school lunches and sporting culture.

Recipe

Ingredients

  • 🥩 300 g Beef mince
  • 🌾 300 g Puff pastry
  • 🧄 100 g Onion
  • 🥩 180 ml Beef stock
  • 🌾 20 g Flour
  • 🥛 20 g Butter
  • 🥣 10 ml Worcestershire sauce
  • 🥣 30 g Tomato sauce
  • 🥚 1 small Egg
  • 🧂 1 g Black pepper

Method

  1. 1 Brown the mince and onion in a saucepan, then stir in flour.
  2. 2 Add stock, Worcestershire sauce, tomato sauce and pepper; simmer until thick and cool.
  3. 3 Line two pie tins with pastry and fill with the cooled mince.
  4. 4 Cover with pastry, seal, brush with beaten egg and bake at 200°C for 25 minutes.

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All Oceania recipes — New Zealand — Wellington — Wellington Mince Pie
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