Guy and Hunter Fieri Eat New Zealand Mince & Cheese Pie | Diners, Drive-Ins and Dives | Food Network

It's called Arroyo Seco, a little village, but we're here to check out a food truck where a chef from New Zealand is making pies. You don't even like pie. I know, but it's not that kind of pie. It's a savory pie. Like a pot pie. It's a little hot, don't you think? I hear it doesn't matter what time of year, you gotta check it out. This is Allie's. Hi! I love Allie's, it's a great place to eat. Can I have the lamb, please? I can't keep me away. Sausage roll here. Taos has a lot of New Mexican food, but we sometimes feel that we lack the international food. But now they've got Allie Heider. Beef bourguignon. Who's bringing her native New Zealand pies to New Mexico. How do you differentiate between a blueberry pie and a meat pie? We wouldn't really normally do a blueberry pie. All pies are savory in New Zealand? Pretty much. Here's your mince and cheese. I guess in New Zealand, you know, people will have pies like what we would have as a cheeseburger here. Instead of having a bun, you got a nice flaky crust. Does everybody get the same crust? Yes. So we're gonna put the butter. That is some yellow butter. This is New Zealand butter. And the flour together. And this is gonna make our butter mix to put into the dough so that we can roll and roll. What is she doing? I brought my kid with me. He's out there watching the car because we're not parked in the best spot. And we're gonna make the pastry. Flour. Salt. More butter. And some water. We're there. We're gonna cut it, roll it. This is where my mix is gonna go. Put the butter in the middle. I have no idea what's going on right now. Luckily I do. Okay, so now we roll this out. Now we're gonna fold it again. So this is essentially the lacquering that you do when you're making a croissant. Folding that butter between the layers and when this cooks, that will create the puff. Now we start to make the filling. Right. So what are we gonna make first? Mince and cheese. Love the mince pies. She uses bison. It reminds you of a hearty beef stew. We're gonna make the stock. So I've roasted beef bones and some chuck. Celery. Onions. Carrots. Garlic and water. How long is this gonna come together? Three to four hours. We're making slaw? Yes. Mayonnaise, apple cider vinegar, a little sugar, dry mustard. Really precise measurements you're doing. Absolutely. Cabbages, carrots. And apple. Sunflower seeds, pumpkin seeds. Hit the dressing on it. And does every meat pie get a side of slaw? Yes. The key, the pumpkin seed. Good, huh? Delicious. So this is the mince. New Zealand butter, fresh garlic, onion. Now the bison. Tomato paste. And a little pepper. Soy sauce. A little mustard. And some Worcestershire sauce. Worcestershire. Wait, what is it called? Worcestershire. My kid better be keeping an eye on my car. Now some flour to make the roux. Beef stock that we made. Then our peas. That's mince. Let's see it, sister. So this is our pastry. She has two different lids. One for the top, one for the bottom. Punch it to the ends. Filling, the New Zealand cheddar, the top. Now do you do different edges for different pies? No. How do you mark them? A little symbol. The mince and cheese, I just do a straight line across. The chicken, I do a love heart. What's the difference just putting a heart and a love heart? It's a love heart. Is there a hate heart? No. Brush the top with egg. Bake it at 375 for 25 minutes. There you go. That's beautiful. Isn't it? You get the subtleties of the beef and the little pop of the pea. And a touch of the garlic. It's great. The fact that you can make the amount of layers inside of this is unbelievable. You've taken a lot of time to develop that crust and it's delicious. All right, got some food for you guys. The bison was very tender, perfectly seasoned. It reminded me like kind of how my grandmother used to cook a minced meat pie. Everything about it was awesome.