16 November 1840 - NEW ZEALAND OFFICIALLY BECOMES BRITISH COLONY: New
Zealand officially became a separate colony within the British Empire,
severing its link to New South Wales. North, South and Stewart islands
were to be known respectively as the provinces of New Ulster, New
Munster and New Leinster.

William Hobson had been appointed Britain's consul to New Zealand in
1839. He was instructed to obtain sovereignty over all or part of New
Zealand with the consent of 'a sufficient number' of chiefs. New Zealand
would then come under the authority of George Gipps, the governor of New
South Wales; Hobson would become Gipps' lieutenant-governor.

On 21 May 1840 Hobson proclaimed British sovereignty over all of New
Zealand - over the North Island on the basis of cession through the
Treaty of Waitangi, and over the southern islands by 'right of
discovery'. Signatures to the Treaty were still being sought. Hobson may
have wanted to declare the Crown's authority over the whole country
because he had learned that the New Zealand Company had plans to set up
its own administration around Cook Strait.

Shortly before Hobson left Sydney in January 1840, Gipps had issued a proclamation extending the boundaries of New South Wales to include such territory in New Zealand as might be acquired in sovereignty. The
Legislative Council of New South Wales passed an Act extending to New
Zealand the laws of New South Wales on 16 June 1840 and established
customs duties and courts of justice here.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hirshon New Zealand Meat Pie
Categories: Beef, Vegetables, Mushrooms, Pastry, Herbs
Yield: 12 pies

1/4 c (60 mL) vegetable oil
1 lb (500 g) minced beef
1 lg Onion; fine chopped
2 cl Garlic; very finely chopped
2 lg Portobello mushrooms; fine
- chopped
2 Carrots; peeled, diced
2 ribs celery; de-stringed,
- sliced
1 sm Handful parsley; fine chop'd
1 sm Handful celery leaves; fine
- chopped
1 tb Fine chop'd fresh soft thyme
1 tb Fresh rosemary; fine chopped
1/2 tb Hot English mustard
2 tb Tomato paste
1/4 ts Ground Horopito leaves; opt *
1 1/4 ts (7 g) Maldon sea salt flakes
3 3/4 ts (20 g) cornstarch
2 1/2 lb (1.2 kg) butter puff pastry
1 c (120 g) coarse grated cheddar
1 lg Egg; lightly beaten

MMMMM----------------------RICH BEEF STOCK---------------------------
1 1/2 tb Vegetable oil
10 1/2 oz (300 g) beef scraps, in
- cubes
3 1/2 oz (100 g) piece of slab bacon'
- cut in 3cm dice
1 lg Onion; unpeeled, thin sliced
5 cl Garlic; unpeeled, halved
6 Thyme sprigs
3 Fresh bay leaves
1 ts Black peppercorns
1/4 c (65 mL) brandy
6 1/2 c (1 1/2 L) best-quality
- chicken stock

* if not using the Horopito leaves increase the mustard
to a full tablespoon

For rich beef stock, heat a stockpot over high heat, add
oil (it should smoke slightly when added), then add beef
and bacon, and brown well on all sides, scraping often
to keep from catching on the bottom of the pan (8-10
minutes).

Add onion, garlic, vegetables, herbs and peppercorns and
cook, stirring occasionally, until onion is tender (6-8
minutes; reduce heat to medium if necessary so you don't
burn the bottom of the pan). Deglaze the pan with
brandy, scraping the base of the pan, and reduce until
liquid is almost evaporated (4-5 minutes).

Add 1 cup (250 mL) stock, reduce until evaporated (10-15
minutes), then add another 1 cup (250 mL) stock and
repeat. Add remaining stock and simmer over low heat
until well flavored (45-50 minutes). Strain through a
fine sieve into a clean saucepan (discard solids) and
simmer over medium heat until reduced to 1 1/4 cups (275
mL) (8-10 minutes). Set aside.

Heat oil in a large saucepan over high heat, add minced
beef and stir occasionally until cooked through (8-10
minutes), then drain in a sieve, reserving 11/2 tbsp of
fat. Return reserved fat to the pan, add onion, garlic,
vegetables and herbs and sauté until tender (8-10
minutes), then add beef, rich beef stock and salt and
bring to the boil.

Meanwhile, stir cornflour, tomato paste, Worcestershire,
mustard, horopito and 1 3/4 tb (25 mL) cold water in a
small bowl until smooth, add to beef mixture and stir
continuously until sauce thickens (4-5 minutes), remove
from heat and cool completely. Beef mixture can be made
1-2 days ahead and stored in the refrigerator.

Set oven @ 350ºF/180ºC. Roll out pastry on a lightly
floured surface to 4mm thick (if you're using pre-rolled
pastry, it will probably already be the correct
thickness). Place on trays and refrigerate to rest (30
minutes).

Cut out twelve 3 1/2" (8.5 cm) rounds (these will be the
tops) and twelve 5" (13 cm) rounds from pastry (re-roll
scraps and use for larger rounds if necessary). Line
twelve 1/2 cup (125 mL) muffin tins with larger rounds
and divide half the cheese among lined tins. Spoon in
beef mixture (freeze any leftovers for future use) and
top with remaining cheese.

Top with remaining pastry rounds, press edges together
to seal and crimp with a fork. Brush with egg wash and
bake until golden and puffed (25-30 minutes). Serve hot.

RECIPE FROM: https://www.thefooddictator.com

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