A Slice of History
The story of the meat pie in New Zealand began with British settlers in the 19th century, who brought their love of savoury pastries to these southern shores. Over time, Kiwis made pies their own, relying on local lamb and beef, experimenting with fillings, and perfecting their pastry craft. What emerged was a uniquely Kiwi icon: a flaky, hand-held pastry generously stuffed with seasoned mince, steak, or the ever-popular mince and cheese.
Cultural Significance
Today, meat pies aren’t just food—they’re part of the rhythm of life in New Zealand:
Staple fare: Pies are available everywhere, and the average Kiwi eats about 15 every year.
Sporting essential: No rugby match or local cricket game feels complete without a meat pie in hand.
Comfort & nostalgia: For many, a hot pie recalls school lunches, family road trips, and the taste of home.
The Anatomy of a Kiwi Pie
The Pastry: Golden, flaky, and often perfectly laminated.
The Filling: Classic options include mince, steak & cheese, butter chicken, and more adventurous creations.
Portable Goodness: Designed for eating on the move, with one hand or both.
New Zealand’s Pie Awards: Where Legends Are Made
Competition is fierce, and national pride runs high at the annual Bakels New Zealand Supreme Pie Awards. Bakers from across the country submit over 5,000 pies in pursuit of the Supreme title, with categories ranging from bacon and egg to gourmet meat and vegetarian creations.
Champions of the Pie World: Patrick’s Pies, Tauranga
If there’s a bakery that has reached legendary status, it’s Patrick’s Pies in Tauranga. Led by the talented Patrick Lam, this humble bakehouse has become a national sensation:
Eight Supreme Awards: Patrick’s Pies has clinched the coveted Supreme Pie Award eight times—a record-breaking achievement.
Award-Winning Flavours: Their pies regularly take home gold for Steak and Gravy, Potato Top, Mince and Cheese, Vegetarian, and more.
Signature Creations: Patrick’s Mince and Cheese pie, praised for its golden pastry and rich, cheesy filling, remains a crowd favourite. Their Roast Duck, Onion & Mushroom pie also took gold at the awards.
Mentorship: The bakery’s reputation extends to its apprentices, with pie makers-in-training also winning top accolades at national competitions.
Why Kiwis Love Their Pies
- Convenience: Pies are affordable, filling, and widely available.
- Variety: From classic mince to butter chicken, seafood, or even spicy curries, there’s a pie for every palate.
- Innovation: Each year, bakers push the boundaries with new gourmet flavours, keeping the humble pie exciting and relevant.
The Experience
To bite into a hot Kiwi pie is to taste flaky pastry giving way to savoury warmth—a simple pleasure that feels like a culinary embrace. It’s not unusual to see a queue out the door at award-winning bakeries, locals lining up in winter for their favourite filling, or families sharing pies on road trips across the country.
Must-Try: Patrick’s Pies in Tauranga
Whether you’re a devoted pie aficionado or new to Kiwi classics, a visit to Patrick’s Pies in Tauranga is a pilgrimage for your taste buds. Come for the award-winning mince and cheese, stay for the inventive gourmet flavours that put this bakery at the heart of NZ’s pie-loving culture.
Local tip: If you're not going to Tauranga, the pies at BP service station's Wild Bean Cafes are also really good and you'll find them country-wide.
In New Zealand, the hot meat pie is more than just a snack—it’s part of who we are. From the South Island’s gourmet creations to Tauranga’s pie royalty, every bakery has a story to tell. Go on, grab a pie and taste a piece of our culture!