Mānawatia a Matariki - Pāua Pie Recipe

Kia ora koutou kātoa. Mānawatia a Matariki! 

This year’s Matariki theme is “Matariki heri kai” meaning “Matariki, the bringer of food”. As we enter Matariki 2024, we are excited to share a special recipe that embodies the theme of this Matariki.

Māori believe that the appearance of Matariki in the winter sky would determine the outcomes of harvesting kai. 

Various stars within the Matariki cluster have connections to the taiao in which we source our kai from.

• Tupuārangi is associated with food from the sky, such as manu and elevated plants.
• Tupuānuku is linked to food grown in the ground.
• Waitī connects us to fresh water and its living creatures, like eels.
• Waitā is associated with the moana and kaimoana.

Last year’s theme, “Matariki kāinga hokia,” encouraged us to journey home and spend time with whānau and friends. This year, we continue this tradition with a focus on celebrating and sharing kai.

In line with “Matariki heri kai,” we are thrilled to share our special pāua pie recipe, perfect for enjoying with your whānau during Matariki. Pāua is a cherished seafood delicacy in Aotearoa, and this recipe honours the bounty of the moana.

Create a delicious dish that brings the flavours of our land and sea to your Matariki celebrations. We hope this pāua pie will become a cherished part of your festivities, bringing joy and nourishment to your whānau.

Pāua Pie Recipe

Ingredients:

• 3 pāua, shelled and cleaned (about 380–450 grams)
• ¼ cup flour
• 25 grams butter
• 1 teaspoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• ½ cup milk
• 1 1/2 cups cream
• Salt and pepper
• 2 sheets of puff pastry
• 1 egg, beaten (for egg wash)

Method:

1. Clean Pāua: Remove teeth and gut sac, then wash thoroughly under cold water.
2. Tenderise Pāua: Place pāua on a wooden board, cover with a tea towel, and pound with a meat tenderiser on both sides, especially the edges.
3. Prepare Pāua:
   • For minced pāua, chop and mince with a meat mincer or high-speed blender.
   • For sliced pāua, cut in half lengthways and slice thinly (5 mm).
4. Cook Pāua:
   • Heat butter and olive oil in a skillet over medium heat.
   • Cook onion and garlic until soft.
   • Add pāua and sauté for about 10 minutes, stirring often.
   • Add flour and warm milk stirring continuously
5. Finish with Cream:
   • Add cream, bring to a boil, stirring then simmer on low until slightly thickened.
   • Season with salt and pepper to taste.
   • Let the mixture cool.
6. Prepare Pastry:
   • Preheat oven to 200°C (390°F).
   • Roll out one sheet of puff pastry and place it in a pie dish or individual large muffin tins or ramekins, trimming any excess.
7. Assemble Pie:
   • Pour the cooled pāua mixture into the pastry-lined pie dish.
   • Cover with the second sheet of puff pastry. Trim the excess and crimp the edges to seal.
   • Cut a few slits in the top to allow steam to escape.
8. Bake Pie:
   • Brush the top with beaten egg for a golden finish.
   • Bake for 20-25 minutes or until the pastry is golden brown and puffed.
9. Serve: Let the pie cool slightly before serving. Enjoy your pāua pie!