In my quest to recreate a “proper” Kiwi-style meat pie in the Netherlands , I’ve come up against a few obstacles.
One of them was obtaining metal baking forms to get the classic pie shape. After searching high and low in the Netherlands (understandably) without success because there is no meat pie culture here, I put it these baking forms my shopping list for our next trip to New Zealand and subsequently bought some in Christchurch New Zealand.
The other thing I was having trouble finding was shortening… a.k.a. lard.
Incorporating a small amount of shortening/lard into your shortcrust pastry is what gives a flaky crisp bite to the crust rather than a soggy weak doughy mush… but finding shortening was turning out to be more of the hassle than I first thought.
First I asked in the supermarket… big mistake. I was directed to a block of ”bakboter ” which I know is a sort of cooking butter that I know my aunts like to fry meat in. I really didn’t think sounded right for my pastry at all but the lady pulled over a colleague and they both insisted that this is what shortening was in the Netherlands. I took some home and made pastry with it on more than one occasion… the pastry survived and was edible but it was light-years away from my Kiwi meat pies in taste.
Knowing that my pastry still wasn’t right my next step was to contact a butcher… and confirmed that what I needed wasn’t bakboter, but ”reuzel” (translates literally as pig or beef fat, lard, shortening).
I now have reuzel sourced from several butchers… if you want to get hold of some, be warned that some butchers no longer stock it because demand is so low these days.
Some would order it for me, one butcher said he only stocks a packet or two at a time and we got the last packet. Another butcher had two packets and we took both. In all instances the reuzel was frozen, so be prepared to buy it when you can get back home in time to get it into your freezer before it thaws.
One packet cost about Euro 2,50 for 250 grams, the other two at roughly the same weight (pictured in blocks) was a bit cheaper.
Ok, it’s fat, but shortening is also fat (just with a more politically correct name) and yes I have made several test-runs of pastry with shortening in it. The taste was a lot like the classic Kiwi meat pie that I’ve been missing from home.
Bearing in mind that making the pies is labour intensive and is nowhere on any health-food list, I won’t be making them very often, but when I do I want them to taste like the real thing and not some lacklustre imposter, so I figure that the use of a little bit of shortening can be excused now and again.
So if you want to make savoury pie with a crisp and flaky shortcrust pastry, get friendly with your local butcher and find yourself some reuzel .
My recipe called or half shortening and half margarine…