The edges are sealed to contain the filling and the pie is baked until the crust is golden. After baking, the pies are often kept warm so they are ready to be served quickly.
Meat pies are closely tied to New Zealand’s local environment and history! Savory pies were brought to New Zealand by British settlers in the 19th century, where they were valued as a practical, portable meal. Over time, they became part of the wider food culture as bakeries and small shops made and served them. New Zealand’s strong livestock industry, particularly beef and lamb production, also helped make meat pies an affordable and accessible food that persists as a Kiwi staple.
