Yo Tom

I was impressed when you said you had spent time in NZ. I am beginning to think that I should get off my butt and explore some foreign lands myself.

As for kiwi mince pies, I am a little nervous and embarrassed. A few months ago the NZ government made a policy that mince pies had to have at least 20% meat content. My reaction was what?? only 20%!!!! But apparently the Australians protested that they wouldn't be able to export to New Zealand if we insisted on such a high meat content- they must have even less mince in theirs.

From all of this, I take it that 'mince pies' is a loose term/description as there apparently is precious little mince involved at any time.

I guess it is a bit like kayaks: 'You just can't beat home grown'.

The best pie I ever had was a steak and oyster pie from Timaru (about a hundred years ago).

Not that I want to be accused of telling Mrs Yost how to 'suck eggs':
I recommend forget the mince. Make a thick herbed steak stew and add raw oysters(or if oysters are not available, raw lobster works just fine) at the last instant; put the brew in a commercial flakey pastry rolled into a pie dish, put the lid on and Cook it on high temp for about 20 minutes and enjoy.

Bon appetite

Pete