The Kiwi Mince and Cheese Pie as served at Aly's Taos Eats in Taos, New Mexico, as seen on Food Network's Diners, Drive-Ins and Dives, season 36.
Recipe courtesy of Aly's Eats

Aly's Mince and Cheese Pie Pastry

Getting reviews...
  • Level: Intermediate
  • Total: 5 hr 50 min (includes chilling time)
  • Active: 1 hr 30 min
  • Yield: One 9-inch pie



Butter Block:



  1. For the dough: Combine the flour and salt in a bowl. Cut the butter into small pieces and rub into the flour until it forms fine crumbs. Add the cold water and mix until tacky. Turn onto a floured surface and knead for 3 minutes. Wrap the dough and chill for 30 minutes.
  2. For the butter block: Meanwhile, mix together the flour and butter until blended and smooth. Form into a block. Cover and refrigerate for 30 minutes.
  3. Remove the dough from the fridge. Roll into a 12-inch square. Place the chilled butter block into the center of the dough. Pull the square corners of the dough into the middle over the top of the butter block to fully enclose the block. Turn the square over and roll into a rectangle, 20 by 10 inches. Roll and fold in the same manner 6 times, refrigerating in between if needed. When all 6 turns are done, refrigerate the dough for 3 to 4 hours. (Refrigerate for up to 2 days, or fold up like a letter and freeze for up to 6 months.)
  4. For the filling: Add the onions and garlic to a large, deep, frying pan. Cook with the oil until translucent. Add the bison and cook thoroughly, breaking it up to fine crumbles while cooking. Add the Worcestershire sauce, soy sauce, tomato paste and dry mustard and stir, 3 minutes. Add the flour and stir until it thickens. Slowly pour in the stock and stir. The consistency should be souplike; add more stock if too thick. Simmer until the liquid has slightly reduced to a thicker gravy consistency, stirring occasionally, for 30 minutes. Add the peas and take off the heat. Cool completely.
  5. Assembly: Preheat the oven to 375 degrees F.
  6. Roll out the pastry to 1/4-inch thick and use the top of the pie dish to cut the round for the top. Roll out a second piece and cut out an 11-inch round for the bottom piece. Grease the pie dish. Add the base layer of pastry and press into the dish. Add the filling to the top of the dish but not overflowing. Add the Cheddar to the top. Place the top pastry on top and press the edges together to seal. Flute the edges. Glaze the top with a mixture of egg yolk and a little water. Brush over the entire top. Prick 3 to 4 fork holes over the top. Bake until flaky, puffed and golden brown, about 20 minutes.