Creamy Hāngī Pie Recipe: The Ultimate Leftover Upgrade

Creamy Hāngī Pie Recipe

Turn your leftover hāngī into rich, creamy pies wrapped in golden puff pastry. A cosy, flavour-packed winter warmer that’s perfect for freezing and reheating. Makes approx. 12 small pies using a pie-maker.

Author

Maimoa Creative

Prep Time

20 minutes

Cook Time

30 minutes

Servings

6

Category

Dinner

Cuisine

Māori Fusion

Ingredients

• 75g butter
• ¼ cup flour
• 1 ½ cups milk
• ½ cup cream
• 1 egg yolk
• 1 tsp dijon mustard
• salt & pepper
• 5-6 cups leftover hāngī, chopped small
• Parsley, chopped
• 6 sheets flaky puff pastry (900g)

Directions

1. Make the creamy white sauceMelt the butter in a large pot over medium heat. Add the flour and whisk until smooth. Slowly add the milk and cream, whisking constantly to avoid lumps. As it thickens, keep adding the rest while whisking.Whisk in the egg yolk, then the mustard. Add a generous dose of salt and pepper to taste. If your hāngī filling is already seasoned, do this part at the end to avoid over-salting.
2. Add the fillingMake sure the leftover hāngī is chopped nice and small with any gristle and bones removed. I like it when the meat to vegetable ratio is slightly higher. My last batch included kūmara, pumpkin, potatoes, lamb, chicken, pork, and a little bit of stuffing. Stir it into the white sauce with the parlsey and heat through. Once hot, remove from heat and mix in the chopped parsley.
3. Prep pastryPreheat your pie maker if using one. Otherwise preheat oven to 180 degrees celsius if using a muffin tin or large pie dish. Cut out pastry circles to suit your pie maker/muffin tin/pie dish. You can re-roll the leftover dough to get more sheets if needed.
4. Assemble the piesPlace pastry bases into pie maker, and add around 2 tablespoons of filling (depending on the size - careful not to overfill!), then top with another piece of pastry. Lightly press the edges to seal. If using muffin tins or a pie dish, grease the base and sides first, line with pastry, add filling, top with more pastry, press edges together, brush with egg yolk, then poke a few holes in the top.
5. Cook until goldenCook in your pie maker until the pastry is puffed and golden. Repeat until all filling and pastry is used. If using an oven, bake at 180°C until golden brown (approx. 25–30 mins).
6. Serve and enjoyAllow pies to cool for five minutes. Serve with a side salad or some tomato sauce. Freeze extra pies for a quick and easy meal.