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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":501,"pronunciation":527,"substitutions":528,"slug":541,"title":542,"shortTitle":543,"countrySlug":544,"region":545,"baseServings":546,"prepMinutes":547,"cookMinutes":548,"restMinutes":549,"difficulty":550,"course":551,"diet":553,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":573,"updatedAt":573,"authorSlug":574,"summary":575,"localeSlug":541,"alternates":576},[394,397,400,403,406],{"answer":395,"question":396},"Almost always because the gravy was not reduced enough or the flour was not cooked into the fat properly. The filling should be thick enough to mound on a spoon while still hot, because it will loosen again in the oven. Chilling it before assembly makes the thickness easy to judge.","Why is my pie filling runny?",{"answer":398,"question":399},"Yes, and they are better for it. Make the mince filling up to three days ahead, or assemble the whole pies unbaked and freeze them. Baking straight from frozen gives a crisper base than baking a pie that has been sitting assembled in the fridge.","Can I make these in advance?",{"answer":401,"question":402},"Size and texture. The Kiwi pie is a single-serve, hand-held pie with fine mince in a thick, glossy gravy, usually with a puff lid. A British steak pie is typically larger, shared, and filled with chunks of braised beef in a thinner sauce. The cheese lid is a distinctly Australasian addition.","What is the difference between a New Zealand pie and a British steak pie?",{"answer":404,"question":405},"No. A standard deep muffin tin or individual metal pie tins about 10 cm across both work. Metal beats ceramic here because it conducts heat fast and crisps the base; glass or stoneware dishes bake the base too slowly and leave it pale.","Do I need a special pie tin?",{"answer":407,"question":408},"Steam had nowhere to go. Cut a small slit in each lid before baking and press the pastry edges together firmly with a fork so the lid is anchored to the base. A slightly domed lid is normal; a hollow floating one means no vent.","Why did the pastry lid separate from the filling?",[410,411,412,413,414,415],"Cool the mince filling completely, ideally overnight in the fridge. Warm filling melts the pastry base before the oven can set it.","The gravy should be thick enough that a spoon dragged through it leaves a channel that holds for a second or two.","Brown the mince hard in batches. Crowded grey mince gives a pale, flat-tasting gravy no amount of stock can rescue.","Use a sharp aged cheddar. Mild cheese disappears into the filling and adds nothing but grease.","Bake on a preheated tray or the lowest oven shelf so the base gets direct bottom heat and crisps properly.","Cut a small steam vent in each lid, or the trapped steam lifts the puff pastry off the filling and leaves a hollow dome.","🥧","The mince and cheese pie is a single-serve pie with a short pastry base, a filling of finely minced beef in a dark, heavily peppered gravy, a layer of grated cheese melted directly over that filling, and a puff pastry lid baked until it shatters. It is savoury, salty and thick rather than delicate, eaten out of the hand at petrol stations, rugby grounds and bakeries in every town in the country. The mince must be fine and the gravy must be properly thick — a runny pie is a failed pie, and it will run down your wrist to prove it. Made at home the pastry gets crisper and the pepper can go where you want it.","New Zealand inherited the meat pie from Britain and then took it somewhere else entirely. Where a British steak pie leans on chunks of braised beef, the Kiwi pie settled on fine mince in a gravy stiff enough to hold its shape when the pie is cut, in a size designed for one person and one hand. Bakeries — many of them run by Cambodian, Chinese and Indian New Zealand families who now dominate the trade — turn them out by the thousand daily, and the pie warmer at a dairy or service station is a genuine national institution.\n\nThe cheese version is the most-ordered variety in the country and the one most competition entries are built around. The national Bakels Supreme Pie Awards, judged every year since the 1990s, has a dedicated mince and cheese category, and winning it visibly changes a small-town bakery — queues form, the local paper runs the story, and the winner's sign goes up above the door. Judges mark on filling-to-pastry ratio, the seal, and whether the gravy holds together when the pie is cut, which is a fair summary of what the eating public cares about too.\n\nAustralia and New Zealand argue about pies as they argue about everything else, and the honest position is that the meat pie is shared trans-Tasman territory with local divergences: Australians lean toward the pie floater and tomato sauce, New Zealanders toward cheese lids, potato-top pies and steak-and-cheese. Neither invented it. What is genuinely local is the intensity of the bakery competition, the assumption that a good pie is a cheap pie, and the fact that most New Zealanders have a firm opinion about which bakery on which stretch of highway does it best.","Baked pies keep 3 days in the fridge and reheat well at 180°C for 15 minutes — never in a microwave, which turns the pastry to wet cloth. Unbaked assembled pies freeze beautifully for 3 months: freeze solid on a tray, bag them, then bake from frozen at 190°C for about 45 minutes. The cooked mince filling on its own also freezes for 3 months and is worth making in a double batch.",[421,422,423,424],"Two pastries, used the way bakeries actually use them — sturdy short pastry underneath, puff on top, so the base never goes soggy.","The filling is cooked and fully cooled before assembly, which is the single biggest fix for a leaky, greasy pie.","Cheese sits directly on the mince rather than on top of the lid, so it melts into the gravy instead of burning.","Properly peppery, the way a good bakery pie is — the heat comes from black pepper, not chilli.",[426,427,428,429],"Deep muffin tin or 6 individual pie tins","Heavy frying pan","Rolling pin","Pastry brush",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},44,48,2,1120,31,720,[438],"Tomato sauce, straight from the bottle onto the first bite, and nothing else.",[440,443,446],{"name":441,"description":442},"Steak and cheese","Diced chuck braised until tender in place of mince, with the same cheese lid. Slower, chunkier, and the usual rival for the top spot at the pie awards.",{"name":444,"description":445},"Potato-top pie","The lid replaced with a thick cap of mashed potato, browned under the grill — a lunch-bar classic and the cheaper option.",{"name":447,"description":448},"Mince, cheese and bacon","Crisped bacon scattered over the mince before the cheese goes on. Common in bakeries and hard to argue with.",[450,456,461,465,469,474,476,479,483,485,487,490,494,498],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},600,"ground-beef","finely minced beef","g","Filling",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"onion","onion, very finely chopped","piece",{"qty":433,"ref":462,"name":463,"unit":464,"group":455},"garlic","garlic, crushed","clove",{"qty":433,"ref":466,"name":467,"unit":468,"group":455},"flour","plain flour","tbsp",{"qty":470,"ref":471,"name":472,"unit":473,"group":455},400,"stock","strong beef stock","ml",{"qty":457,"name":475,"unit":468,"group":455},"Worcestershire sauce",{"qty":457,"name":477,"unit":478,"group":455,"optional":8},"Marmite or Vegemite","tsp",{"qty":433,"ref":480,"name":481,"note":482,"unit":478,"group":455},"black-pepper","freshly ground black pepper","yes, that much — this is a peppery pie",{"qty":457,"name":484,"unit":478,"group":455},"salt",{"qty":457,"name":486,"unit":468,"group":455},"neutral oil",{"qty":470,"name":488,"unit":454,"group":489},"short pastry (shortcrust), chilled","Pastry and cheese",{"qty":491,"ref":492,"name":493,"unit":454,"group":489},320,"puff-pastry","all-butter puff pastry, chilled",{"qty":495,"ref":496,"name":497,"unit":454,"group":489},200,"cheddar","aged cheddar, coarsely grated",{"qty":457,"ref":499,"name":500,"unit":460,"group":489},"eggs","egg, beaten with a splash of milk",[502,505,508,513,517,520,523],{"text":503,"title":504},"Heat the oil in a heavy pan until it shimmers and add {qty:ground-beef} of mince in two batches, pressing it flat and leaving it alone until the underside is deep brown and crusted. Break it up only once it has colour — grey mince makes grey gravy.","Brown the mince hard",{"text":506,"title":507},"Return all the meat to the pan with the onion and garlic and cook until the onion is translucent and smells sweet. Scatter over the flour and stir for a full minute, until it smells toasted rather than raw and coats every piece of meat.","Build the gravy",{"tip":509,"text":510,"title":511,"timerSeconds":512},"It should look too thick. It will loosen again in the oven.","Pour in the beef stock, Worcestershire sauce, Marmite, pepper and salt, scraping the brown bits off the base. Simmer uncovered for 25 minutes, stirring often, until a spoon dragged through leaves a channel that holds its shape for a second.","Simmer until thick",1500,{"text":514,"title":515,"timerSeconds":516},"Spread the mince on a tray and refrigerate for at least 2 hours or overnight, until fridge-cold and set. Warm filling will melt the raw pastry base and guarantee a soggy pie.","Chill the filling completely",7200,{"text":518,"title":519},"Heat the oven to 200°C with a baking tray on the lowest shelf. Roll the short pastry to 3 mm, cut rounds, and press them into the tins so the pastry stands slightly proud of the rim. Prick the bases lightly with a fork.","Line the tins",{"text":521,"title":522},"Spoon the cold mince into each case and level it, then cover the surface with grated cheddar right to the edges. Cut puff pastry lids, lay them on, press the two pastries together with a fork, brush with egg wash and cut a small steam vent in each.","Fill, cheese and lid",{"text":524,"title":525,"timerSeconds":526},"Sit the tins directly on the preheated tray and bake for 30–35 minutes, until the lids are risen, deep golden and audibly crisp when tapped, and the cheese is bubbling out of the vent. Rest 10 minutes before eating or the first bite will scald.","Bake on the hot tray",2100,"mints and cheese pie",[529,533,537],{"note":530,"swap":531,"original":532},"All-puff pies exist and are common, but the base needs that head start or it will steam rather than bake.","A second sheet of puff pastry, blind-baked for 10 minutes first","Short pastry base",{"note":534,"swap":535,"original":536},"Mozzarella alone gives the stretch but almost no flavour. Blend it with something sharp.","Colby, gruyère or a mix of cheddar and mozzarella","Aged cheddar",{"note":538,"swap":539,"original":540},"This is what a lot of Kiwi home cooks actually do, and it gets the dark savoury depth quickly.","Beef stock cube plus a teaspoon of Marmite or Vegemite","Beef stock","new-zealand-mince-and-cheese-pie","Mince and Cheese Pie (Kiwi Bakery Pie)","Mince and Cheese Pie","new-zealand","Nationwide",6,35,60,120,"medium",[552],"main",[],[452,496,492,458],[556,559,561,563],{"alt":557,"src":558},"Cut-open New Zealand mince and cheese pie showing thick beef gravy under melted cheddar and a puff pastry lid","\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-1x1.jpg",[566,567,568,569,570,571,572],"mince pie","cheese pie","new zealand","bakery pie","kiwi pie","beef","puff pastry","2026-08-20","dishroute-kitchen","Peppery beef mince in thick gravy, sealed under a molten cheddar lid and a puff pastry top. The pie every New Zealand bakery is judged on, made properly at home.",{"en":577},"\u002Frecipe\u002Fnew-zealand-mince-and-cheese-pie",{"items":579,"total":698,"page":457,"limit":586,"hasMore":865},[580,619,651,682,692,726,755,782,814,841],{"slug":581,"title":582,"shortTitle":583,"nativeName":584,"countrySlug":544,"region":585,"baseServings":586,"prepMinutes":587,"cookMinutes":588,"restMinutes":589,"difficulty":590,"course":591,"diet":594,"mainIngredients":596,"images":600,"keywords":610,"publishedAt":618,"updatedAt":618,"authorSlug":574},"new-zealand-afghan-biscuits","Afghan Biscuits (New Zealand Cocoa Cornflake Biscuits)","Afghan Biscuits","afghans","Nationwide home baking",24,20,15,30,"easy",[592,593],"snack","dessert",[595],"vegetarian",[597,466,598,599],"butter","cocoa","walnuts",[601,604,606,608],{"alt":602,"src":603},"Dark cocoa afghan biscuits with glossy chocolate icing and a walnut half pressed into each one","\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero.jpg",{"alt":602,"src":605},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-16x9.jpg",{"alt":602,"src":607},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-4x3.jpg",{"alt":602,"src":609},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-1x1.jpg",[611,612,613,614,615,616,617],"afghan biscuits","new zealand baking","cocoa biscuits","cornflake biscuits","chocolate icing","morning tea","edmonds","2026-08-21",{"slug":620,"title":621,"shortTitle":622,"nativeName":623,"countrySlug":544,"region":624,"baseServings":546,"prepMinutes":587,"cookMinutes":625,"difficulty":550,"course":626,"diet":628,"mainIngredients":630,"images":634,"keywords":644,"publishedAt":573,"updatedAt":573,"authorSlug":574},"maori-boil-up","Boil Up (Māori Pork and Watercress Broth)","Boil Up","Pōhā \u002F boil up","Māori home kitchens, nationwide",130,[627,552],"soup",[629],"dairy-free",[631,632,633,466],"pork-shoulder","sweet-potato","potato",[635,638,640,642],{"alt":636,"src":637},"Bowl of Māori boil up with pork bones, kūmara, dark watercress and a puffed doughboy dumpling in clear broth","\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-4x3.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-1x1.jpg",[645,646,647,648,649,650,568],"boil up","maori food","watercress","puha","doughboys","pork broth",{"slug":652,"title":653,"shortTitle":654,"nativeName":654,"countrySlug":544,"region":655,"baseServings":656,"prepMinutes":657,"cookMinutes":658,"restMinutes":587,"difficulty":659,"course":660,"diet":661,"mainIngredients":662,"images":666,"keywords":676,"publishedAt":573,"updatedAt":573,"authorSlug":574},"maori-hangi","Hāngī (Māori Earth Oven Feast)","Hāngī","Aotearoa (nationwide, strongest in Te Arawa and Northland)",8,40,240,"hard",[552],[],[631,632,663,664,665],"pumpkin","cabbage","chicken",[667,670,672,674],{"alt":668,"src":669},"Steaming hāngī plate of pulled pork, chicken, kūmara, pumpkin and soft cabbage lifted from the tray","\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-1x1.jpg",[677,646,678,679,568,680,681],"hangi","earth oven","kumara","slow cooked","pit cooking",{"slug":541,"title":542,"shortTitle":543,"countrySlug":544,"region":545,"baseServings":546,"prepMinutes":547,"cookMinutes":548,"restMinutes":549,"difficulty":550,"course":683,"diet":684,"mainIngredients":685,"images":686,"keywords":691,"publishedAt":573,"updatedAt":573,"authorSlug":574},[552],[],[452,496,492,458],[687,688,689,690],{"alt":557,"src":558},{"alt":557,"src":560},{"alt":557,"src":562},{"alt":557,"src":564},[566,567,568,569,570,571,572],{"slug":693,"title":694,"shortTitle":695,"nativeName":696,"countrySlug":544,"region":697,"baseServings":698,"prepMinutes":699,"cookMinutes":700,"restMinutes":658,"difficulty":550,"course":701,"diet":702,"mainIngredients":705,"images":709,"keywords":719,"publishedAt":618,"updatedAt":618,"authorSlug":574},"new-zealand-pavlova","Pavlova (New Zealand Meringue Cake)","Pavlova","pavlova","Nationwide, and disputed with Australia",10,25,75,[593],[595,703,704],"gluten-free","nut-free",[499,706,707,708],"heavy-cream","cornstarch","passion-fruit",[710,713,715,717],{"alt":711,"src":712},"Tall cracked pavlova meringue topped with whipped cream, sliced kiwifruit, strawberries and passionfruit pulp","\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero.jpg",{"alt":711,"src":714},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-16x9.jpg",{"alt":711,"src":716},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-4x3.jpg",{"alt":711,"src":718},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-1x1.jpg",[696,720,721,722,723,724,725],"meringue cake","new zealand dessert","passionfruit","kiwifruit","christmas dessert","gluten free dessert",{"slug":727,"title":728,"shortTitle":729,"nativeName":730,"countrySlug":544,"region":731,"baseServings":698,"prepMinutes":657,"cookMinutes":732,"restMinutes":733,"difficulty":659,"course":734,"diet":737,"mainIngredients":738,"images":739,"keywords":749,"publishedAt":573,"updatedAt":573,"authorSlug":574},"maori-rewena-bread","Rēwena Parāoa (Māori Potato Sourdough Bread)","Rēwena Parāoa","Rēwena parāoa","Māori communities nationwide",45,300,[735,736],"bread","side",[595,629],[633,466],[740,743,745,747],{"alt":741,"src":742},"Round rēwena potato sourdough loaf with a dark slashed crust, cut open to show a close pale crumb","\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-1x1.jpg",[750,751,752,753,754,612],"rewena","maori bread","potato sourdough","parāoa","starter",{"slug":756,"title":757,"shortTitle":758,"countrySlug":544,"region":759,"baseServings":546,"prepMinutes":699,"cookMinutes":760,"restMinutes":587,"difficulty":550,"course":761,"diet":762,"mainIngredients":763,"images":767,"keywords":777,"publishedAt":573,"updatedAt":573,"authorSlug":574},"new-zealand-roast-lamb-with-kumara","Roast Lamb with Kūmara (Kiwi Sunday Roast)","Roast Lamb with Kūmara","Canterbury and Hawke's Bay lamb country",90,[552],[703,629],[764,632,633,765,766],"lamb","rosemary","mint",[768,771,773,775],{"alt":769,"src":770},"Carved pink roast leg of lamb on a board beside a tray of caramelised kūmara, potatoes and red onion","\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-4x3.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-1x1.jpg",[778,679,779,568,780,781],"roast lamb","sunday roast","mint sauce","leg of lamb",{"slug":783,"title":784,"shortTitle":785,"nativeName":786,"countrySlug":544,"region":787,"baseServings":656,"prepMinutes":588,"cookMinutes":9,"restMinutes":788,"difficulty":590,"course":789,"diet":791,"mainIngredients":793,"images":797,"keywords":807,"publishedAt":618,"updatedAt":618,"authorSlug":574},"new-zealand-smoked-kahawai-pate","Smoked Kahawai Pâté (New Zealand Smoked Fish Dip)","Smoked Kahawai Pâté","kahawai","Coastal North Island and the top of the South",180,[790,592],"appetizer",[792,703,704],"pescatarian",[794,795,597,796],"mackerel","cream-cheese","lemon",[798,801,803,805],{"alt":799,"src":800},"Bowl of pale smoked kahawai pâté flecked with chives and capers, with crackers and lemon wedges beside it","\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero.jpg",{"alt":799,"src":802},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-16x9.jpg",{"alt":799,"src":804},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-4x3.jpg",{"alt":799,"src":806},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-1x1.jpg",[808,809,810,811,812,813],"smoked kahawai","smoked fish pate","new zealand appetiser","manuka smoked fish","fish dip","kaimoana",{"slug":815,"title":816,"shortTitle":816,"countrySlug":544,"region":817,"baseServings":818,"prepMinutes":588,"cookMinutes":819,"difficulty":590,"course":820,"diet":821,"mainIngredients":822,"images":825,"keywords":835,"publishedAt":573,"updatedAt":573,"authorSlug":574},"new-zealand-steamed-green-lipped-mussels","Steamed Green-Lipped Mussels in Wine and Garlic","Marlborough Sounds and Coromandel",4,12,[552,790],[792,703],[823,462,706,824,796],"mussels","parsley",[826,829,831,833],{"alt":827,"src":828},"Open green-lipped mussels piled in a bowl of creamy white wine and garlic broth with chopped parsley","\u002Fimages\u002Frecipes\u002Fnew-zealand-steamed-green-lipped-mussels\u002Fhero.jpg",{"alt":827,"src":830},"\u002Fimages\u002Frecipes\u002Fnew-zealand-steamed-green-lipped-mussels\u002Fhero-16x9.jpg",{"alt":827,"src":832},"\u002Fimages\u002Frecipes\u002Fnew-zealand-steamed-green-lipped-mussels\u002Fhero-4x3.jpg",{"alt":827,"src":834},"\u002Fimages\u002Frecipes\u002Fnew-zealand-steamed-green-lipped-mussels\u002Fhero-1x1.jpg",[836,837,838,839,840,462],"green-lipped mussels","marlborough","steamed mussels","new zealand seafood","white wine",{"slug":842,"title":843,"shortTitle":844,"countrySlug":544,"region":845,"baseServings":818,"prepMinutes":698,"cookMinutes":819,"difficulty":590,"course":846,"diet":847,"mainIngredients":848,"images":850,"keywords":860,"publishedAt":573,"updatedAt":573,"authorSlug":574},"new-zealand-whitebait-fritters","Whitebait Fritters (West Coast Tiny Fish Omelettes)","Whitebait Fritters","West Coast, South Island",[790,592],[792,703],[849,499,597,796],"white-fish",[851,854,856,858],{"alt":852,"src":853},"Pale whitebait fritters with lacy set edges in a buttered pan, lemon wedges alongside","\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero.jpg",{"alt":852,"src":855},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-16x9.jpg",{"alt":852,"src":857},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-4x3.jpg",{"alt":852,"src":859},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-1x1.jpg",[861,862,863,839,864,796],"whitebait fritters","west coast","inanga","egg fritter",false,1788563779316]