The *OFFICIAL* Pie thread.

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MungoMan
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Re: The Official Pie thread. (and why the meat pie defines A

Post by MungoMan »

JPNZ wrote:
Clogs wrote:I can finally weigh in on a thread where I have some degree of expertise.


I can safely say the NZ pie is generally of superior quality to the Australian pie. I believe I am safe in making this statement due to my exhaustive testing/sampling.
I can agree with this statement. I’ve eaten boutique pies in QLD, NSW and VIC and not had one yet that compares with decent bakery NZ pies. I’d ask how many Australian posters have actually tried a NZ Bakery pie?
I’ve tried many! Generally pretty decent beef pies with the occasional dud. I recall one I ate in a bakery / cafe in Whanganui as being more than a tad shit.
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MungoMan
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Re: The Official Pie thread. (and why the meat pie defines A

Post by MungoMan »

grievous wrote:
UncleFB wrote:
grievous wrote:Great thread MOG its got the Kiwis off their chairs claiming a contest that can't be won.

Anyway I'm a pasty man.
You win. The pasties that is, no one but the Cornish want to win that competition.
Cornish is one type, not my favourite.
They are big in Sth Australia, cant get them on the easy coast, Philistines.
Used to be common-ish around Brissie / Ipswich.
backrow
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Re: The Official Pie thread. (and why the meat pie defines A

Post by backrow »

Greggs Steak Slice is where it’s at for hot snacks :thumbup:
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Nieghorn »

Mog The Almighty wrote:
Nieghorn wrote:
naki wrote:I baked a steak pie for the family yesterday. It took hours and I really enjoyed it, flicking flour at the kids and listening to Physical Graffiti in its entirety.

It tasted like absolute shit. Never again. Somebody lift this house arrest, please :((
:lol:

Know where you went wrong? I probably botched a good half dozen pie crusts before I got the hang.


Mog, you doing your own crust? Proper art that is. Keeping everything cool and not mixing too much keeps things separate = flakier.
I was planning on just buying frozen puff pastry, if that's what you mean...

Not too difficult ... first person in the review has some good tips for getting the best out of it (over-working can make it tough and chewy). https://www.allrecipes.com/recipe/24094 ... pie-crust/

It might just be a North American thing (our pies suck compared to even an NZ petrol station!), but our frozen pie shells tend to be thin. I can't think that I've ever seen one ready-made that's thick and flaky like a proper baker makes.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Tussock »

Like NZ, Aussie pies have their ups and downs. Thankfully here in the Yarra Valley there's a couple of local bakeries that do excellent pies (a pepper steak, and a chicken/leek) and not prohibitively expensive.

Best pie is a fresh May's pie (now owned by Bernies, Washdyke, South Canterbury) but that's based on a Scottish recipe that uses mutton instead of beef, and a boiled pastry that isn't flaky.

Agree the Bourke St Bakery pork & fennel sausage roll is top notch. I had a craving for a sausage roll the other day and decided to make my own. Used the following recipe, with butter puff pastry and added a little hickory liquid smoke for a bit of kick... unbelievable... full pork/bacon flavour.

https://www.recipetineats.com/special-p ... age-rolls/
Last edited by Tussock on Sat Mar 28, 2020 9:46 pm, edited 1 time in total.
bimboman
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Re: The Official Pie thread. (and why the meat pie defines A

Post by bimboman »

and a boiled pastry that isn't flaky.

Eh?
Tussock
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Tussock »

bimboman wrote:
and a boiled pastry that isn't flaky.

Eh?
Think it's a shortcrust pastry (not a baker so not familiar with the terms) but probably similar to the english pork pie crust.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Fat Old Git »

dinsdale wrote:I make my own pork pies from time to time. It's really not that difficult and you have a better idea of the quality of the meat that went in.

A quick look at the ingredients confirms they are not part of any calorie controlled diet. :)

Image
I'm a big fan of pork pies. Sadly not something you find very often in NZ, and often disappointing if you do.

There was one place here in Christchurch that made a really good authentic one, but it wasn't their core product. They were a specialist cheese shop with a bakery on the side. They struggled in the aftermath of the quakes and since shut down. :(
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Re: The Official Pie thread. (and why the meat pie defines A

Post by jambanja »

Fat Old Git wrote:
dinsdale wrote:I make my own pork pies from time to time. It's really not that difficult and you have a better idea of the quality of the meat that went in.

A quick look at the ingredients confirms they are not part of any calorie controlled diet. :)

Image
I'm a big fan of pork pies. Sadly not something you find very often in NZ, and often disappointing if you do.

There was one place here in Christchurch that made a really good authentic one, but it wasn't their core product. They were a specialist cheese shop with a bakery on the side. They struggled in the aftermath of the quakes and since shut down. :(
We have a English butcher just down the road that does a range of pork pies, very good according to my pommy mates, I might have to try some...when he reopens :?
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Re: The Official Pie thread. (and why the meat pie defines A

Post by obelixtim »

dinsdale wrote:I make my own pork pies from time to time. It's really not that difficult and you have a better idea of the quality of the meat that went in.

A quick look at the ingredients confirms they are not part of any calorie controlled diet. :)

Image
Those look damn good. Post the recipe, I'd like to try it.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by UncleFB »

Man In Black wrote:Not to get too parochial but NZ pies are just so far and away better than Australian it’s not even funny. It’s kinda like the All Blacks v Wallabies. The Wallabies might be better than the English but they’re always in the ABs shadow.

Now sausage rolls in the other hand... the best one I ever ate was at the Bourke St bakery in Sydney.
I used to walk past their every day but never tried one of their sausage rolls and last had a pie there in 2007 when on holiday and I was introduced to lining up for food and thought WTF.

Had the odd coffee and bought a few breads there for staff morning teas though.
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Kahu
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Kahu »

In 20 years of visiting Australia not once have I had a good pie. The steak, coffee and beers have improved dramatically in that time though.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Salient »

Keith wrote:
Mog The Almighty wrote:
Keith wrote:Pies are English, end of. The best pies can be found in Doncaster, South Yorkshire https://www.toppingspies.co.uk/
Originally, yes. Like the Ashes. But we took them, improved them, and made them our own.
GTFO
Mate he started the fred with a Fredo pie, he doesn't know shite about the subject. For him an upmarket pastry would be something from Pie Face.
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Pat the Ex Mat
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Pat the Ex Mat »

Salient wrote:
Keith wrote:
Mog The Almighty wrote:
Keith wrote:Pies are English, end of. The best pies can be found in Doncaster, South Yorkshire https://www.toppingspies.co.uk/
Originally, yes. Like the Ashes. But we took them, improved them, and made them our own.
GTFO
Mate he started the fred with a Fredo pie, he doesn't know shite about the subject. For him an upmarket pastry would be something from Pie Face.
Any bad-mouthing of Fredo's and I'll cut you! :nod:
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Re: The Official Pie thread. (and why the meat pie defines A

Post by grievous »

Salient wrote:
Keith wrote:
Mog The Almighty wrote:
Keith wrote:Pies are English, end of. The best pies can be found in Doncaster, South Yorkshire https://www.toppingspies.co.uk/
Originally, yes. Like the Ashes. But we took them, improved them, and made them our own.
GTFO
Mate he started the fred with a Fredo pie, he doesn't know shite about the subject. For him an upmarket pastry would be something from Pie Face.
Yes but any country saying they make he best pies is like saying one makes the best bread. It's rubbish.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Fat Old Git »

jambanja wrote:
Fat Old Git wrote:
dinsdale wrote:I make my own pork pies from time to time. It's really not that difficult and you have a better idea of the quality of the meat that went in.

A quick look at the ingredients confirms they are not part of any calorie controlled diet. :)

Image
I'm a big fan of pork pies. Sadly not something you find very often in NZ, and often disappointing if you do.

There was one place here in Christchurch that made a really good authentic one, but it wasn't their core product. They were a specialist cheese shop with a bakery on the side. They struggled in the aftermath of the quakes and since shut down. :(
We have a English butcher just down the road that does a range of pork pies, very good according to my pommy mates, I might have to try some...when he reopens :?
I need to find somewhere in Christchurch that does the same. Peter Tim's butchers do one, but it's not really in the authentic style I like.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Kahu »

Man In Black wrote:
UncleFB wrote:
Man In Black wrote:Not to get too parochial but NZ pies are just so far and away better than Australian it’s not even funny. It’s kinda like the All Blacks v Wallabies. The Wallabies might be better than the English but they’re always in the ABs shadow.

Now sausage rolls in the other hand... the best one I ever ate was at the Bourke St bakery in Sydney.
I used to walk past their every day but never tried one of their sausage rolls and last had a pie there in 2007 when on holiday and I was introduced to lining up for food and thought WTF.

Had the odd coffee and bought a few breads there for staff morning teas though.
Lining up for food is very common in London. Even after 10 years here I still find it strange. Lining up for brunch!
Not as strange as lining up to enter the Gucci store
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Zakar »

grievous wrote:
Salient wrote:
Keith wrote:
Mog The Almighty wrote:
Keith wrote:Pies are English, end of. The best pies can be found in Doncaster, South Yorkshire https://www.toppingspies.co.uk/
Originally, yes. Like the Ashes. But we took them, improved them, and made them our own.
GTFO
Mate he started the fred with a Fredo pie, he doesn't know shite about the subject. For him an upmarket pastry would be something from Pie Face.
Yes but any country saying they make he best pies is like saying one makes the best bread. It's rubbish.
It's honestly baffling.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by jdogscoop »

Man In Black wrote:
UncleFB wrote:
Man In Black wrote:Not to get too parochial but NZ pies are just so far and away better than Australian it’s not even funny. It’s kinda like the All Blacks v Wallabies. The Wallabies might be better than the English but they’re always in the ABs shadow.

Now sausage rolls in the other hand... the best one I ever ate was at the Bourke St bakery in Sydney.
I used to walk past their every day but never tried one of their sausage rolls and last had a pie there in 2007 when on holiday and I was introduced to lining up for food and thought WTF.

Had the odd coffee and bought a few breads there for staff morning teas though.
Lining up for food is very common in London. Even after 10 years here I still find it strange. Lining up for brunch!
Ten years in London? Jeeeeeesus. You must be a very patient man (in black).
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Re: The Official Pie thread. (and why the meat pie defines A

Post by jdogscoop »

Kahu wrote:
Man In Black wrote:
UncleFB wrote:
Man In Black wrote:Not to get too parochial but NZ pies are just so far and away better than Australian it’s not even funny. It’s kinda like the All Blacks v Wallabies. The Wallabies might be better than the English but they’re always in the ABs shadow.

Now sausage rolls in the other hand... the best one I ever ate was at the Bourke St bakery in Sydney.
I used to walk past their every day but never tried one of their sausage rolls and last had a pie there in 2007 when on holiday and I was introduced to lining up for food and thought WTF.

Had the odd coffee and bought a few breads there for staff morning teas though.
Lining up for food is very common in London. Even after 10 years here I still find it strange. Lining up for brunch!
Not as strange as lining up to enter the Gucci store
Agreed. I work up near the "Paris End" of Collins St ( :blush: ) and I'm always bemused by that. Lining up for the privilege of purchasing overpriced goods.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by jdogscoop »

Zakar wrote:
It's honestly baffling.
I don't think so. I think it's a fair comment if you find something in a country to be of a consistently excellent quality.

Obviously there will be some examples that fall well short of that standard, while other countries will produce goods far superior to their general average.

Many people wouldn't blink an eye at a claim that France produced the best wine.

New Zealand produces the best pies. Deal with it.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by dinsdale »

obelixtim wrote:
dinsdale wrote:I make my own pork pies from time to time. It's really not that difficult and you have a better idea of the quality of the meat that went in.

A quick look at the ingredients confirms they are not part of any calorie controlled diet. :)

Image
Those look damn good. Post the recipe, I'd like to try it.
Here's the recipe I started with and tweaked a bit. I don't like cayenne pepper (add more black and white pepper instead) and be careful not to overdo the thyme. Also, this recipe makes a load of pork filling. I made several small pork pies over a few days from this rather than one large one.

Scott Rea pork pie - (lose the cayenne)

https://www.youtube.com/watch?v=9FvX4pD_bmY

heat water with fat
whip eggs
put eggs in flour
add fat/water
mix until doughy
knead and put in fridge >1hr
roll out on floured surface - 1/4 for lid
form bulk inside 20cm tin/pie mould or similar - I hand formed the pie around a bunch of filling. Worked fine but probably wouldn't do a large pie.
add filling
make lid about 1cm thick
wet edges. attach lid - do this properly, you don't want any leaks when adding the jelly.
make hole
oven to 180C
cook for 30 mins
down to 170C for 75 mins - glaze with egg glaze a couple of times
another 15 mins
let cool and make jelly - fill pie
in fridge overnight

Hot water pastry
Fat - 200g (Butter & Lard or all butter) 100% BUTTER FTW!
Plain flour - 500g
2 eggs
water 200ml

Filling
Bacon - 250g Diced small 5mm
Pork Belly - 250g diced and rind removed.
Shoulder 1kg (half diced half minced)
white pepper - 1tsp (at least)
black pepper - 1tsp (at least)
sage - 2tsp
thyme - 2 tsp
mace - pinch
cayenne - 1tsp (lose this)
salt - 1tsp

Jelly
chicken or beef stock - 300ml
gelatine - at least 3 leaves or 6g of packet gelatine
add marmite
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Ghost-Of-Nepia »

kiap wrote:
UncleFB wrote:
grievous wrote:Great thread MOG its got the Kiwis off their chairs claiming a contest that can't be won.

Anyway I'm a pasty man.
You win. The pasties that is, no one but the Cornish want to win that competition.
I don't mind pasties.

... But where did the Cornish go to in oz? That's right, South Australia.

I'm sure good pasties can be found there, but for pies? Well, they serve up that abomination known as the "pie floater"

Image
To be fair, this also looks like a pie floater:
Bindi wrote:King of pies:

Image
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Ghost-Of-Nepia
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Ghost-Of-Nepia »

Clogs wrote:I can finally weigh in on a thread where I have some degree of expertise.


I can safely say the NZ pie is generally of superior quality to the Australian pie. I believe I am safe in making this statement due to my exhaustive testing/sampling.
And that's even with taking the poor quality at Mr Bun into account.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Zakar »

jdogscoop wrote:
Zakar wrote:
It's honestly baffling.
I don't think so. I think it's a fair comment if you find something in a country to be of a consistently excellent quality.

Obviously there will be some examples that fall well short of that standard, while other countries will produce goods far superior to their general average.

Many people wouldn't blink an eye at a claim that France produced the best wine.

New Zealand produces the best pies. Deal with it.
Yes, but everyone acknowledges the French making the best wine. If it was only the French banging on about it how amazing their wine is, saying garbage like 'you can get better wine made at a French servo than the best vineyards in Spain and Italy' , and nobody else was backing up the ludicrous claims, then it might be a fair statement.

Your pies are fine.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Brumbie_Steve »

Ghost-Of-Nepia wrote:
kiap wrote:
UncleFB wrote:
grievous wrote:Great thread MOG its got the Kiwis off their chairs claiming a contest that can't be won.

Anyway I'm a pasty man.
You win. The pasties that is, no one but the Cornish want to win that competition.
I don't mind pasties.

... But where did the Cornish go to in oz? That's right, South Australia.

I'm sure good pasties can be found there, but for pies? Well, they serve up that abomination known as the "pie floater"

Image
To be fair, this also looks like a pie floater:
Bindi wrote:King of pies:

Image


A pie floater, now you're talking!! Better drunk food than a kebab or pizza. A lot of great pies got killed by four n twenty style mass production and homogenisation. Off the top of my head I can think of 4 great pies that aren't made any more (in Adelaide). Gibbs, Cowleys, DeSouza and Mayfair. Balfours aren't what they were either.
A proper pie floater has the pie upside down, soup made from Blue boiling peas, Rosella Tomato sauce injected into the pie, a little vinegar in the soup sprinkle with pepper and go for it.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by CrazyIslander »

I really don't like the over complicated meat pie. Nor do I rate the frozen Meat pie from the supermarket. I prefer just your regular beef mince pie usually from bakeries.
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UncleFB
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Re: The Official Pie thread. (and why the meat pie defines A

Post by UncleFB »

Man In Black wrote:
UncleFB wrote:
Man In Black wrote:Not to get too parochial but NZ pies are just so far and away better than Australian it’s not even funny. It’s kinda like the All Blacks v Wallabies. The Wallabies might be better than the English but they’re always in the ABs shadow.

Now sausage rolls in the other hand... the best one I ever ate was at the Bourke St bakery in Sydney.
I used to walk past their every day but never tried one of their sausage rolls and last had a pie there in 2007 when on holiday and I was introduced to lining up for food and thought WTF.

Had the odd coffee and bought a few breads there for staff morning teas though.
Lining up for food is very common in London. Even after 10 years here I still find it strange. Lining up for brunch!
Oh yeah it's common here in Sydney too, have to do it for a bunch of good brunch place (and a bunch of overrated places that don't do good brunch).
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Re: The Official Pie thread. (and why the meat pie defines A

Post by kiwinoz »

Australia has the Pieface chain which make disgusting pies (pastry particularly) and its still going. Perhaps Mog is right the pie defines Australia - its just not the best pies.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by CrazyIslander »

kiwinoz wrote:Australia has the Pieface chain which make disgusting pies (pastry particularly) and its still going. Perhaps Mog is right the pie defines Australia - its just not the best pies.
Yeah they're shit though I still buy one if I come across them and wanting a pie. One time they were putting mashed peas on top. I asked the girl wth did she put the peas on top? She gave me a free pie though I would've preferred a blowjob.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by kiwinoz »

CrazyIslander wrote:
kiwinoz wrote:Australia has the Pieface chain which make disgusting pies (pastry particularly) and its still going. Perhaps Mog is right the pie defines Australia - its just not the best pies.
Yeah they're shit though I still buy one if I come across them and wanting a pie. One time they were putting mashed peas on top. I asked the girl wth did she put the peas on top? She gave me a free pie though I would've preferred a blowjob.
If you want to increase your chances of a decent pie find a Vietnamese bakery. What you get from Pieface barely constitutes a pie.
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Dark
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Dark »

Agree Aus pies are shite

England Pukka pies probably get a thumbs up at a stretch tbf

Kiwi ones will always be the best

Can explain how to make a good one if you get bored enough
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Re: The Official Pie thread. (and why the meat pie defines A

Post by deadduck »

Pieface was so bad it went into receivership ages ago
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jambanja
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Re: The Official Pie thread. (and why the meat pie defines A

Post by jambanja »

Pie, chips smothered in vinegar, peas and gravy was one of my favourite meals growing up
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Re: The Official Pie thread. (and why the meat pie defines A

Post by MungoMan »

kiwinoz wrote:Australia has the Pieface chain which make disgusting pies (pastry particularly) and its still going. Perhaps Mog is right the pie defines Australia - its just not the best pies.
Before now, it was merely an uninteresting fact that I had never tried a Pieface pie despite being partial to pies.

But now? Now it’s a boast!
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RuggaBugga
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Re: The Official Pie thread. (and why the meat pie defines A

Post by RuggaBugga »

Isn't the required meat content for a pie much lower in Aus than in NZ?

Anyway we need recommendations here to give us light at the end of the Covid tunnel. A good Pie Crawl would do the trick.

In Wellington the New World On Willis Street actually does really nice pies. Also Trisha's pies on Cambridge Terrace.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Caley_Red »

CrazyIslander wrote:
kiwinoz wrote:Australia has the Pieface chain which make disgusting pies (pastry particularly) and its still going. Perhaps Mog is right the pie defines Australia - its just not the best pies.
Yeah they're shit though I still buy one if I come across them and wanting a pie. One time they were putting mashed peas on top. I asked the girl wth did she put the peas on top? She gave me a free pie though I would've preferred a blowjob.
S*it they may be but they're open after midnight in Sydney which means they're amongst the premier cuisine available after pubs.

Australian pies are decent (special mention for Bourke St Bakery steak and red wine) but the sausage rolls are an abomination, much like sausages themselves.

Haven't been to NZ yet but I have several pie shops saved on Google Maps taken from various threads on here.
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Pat the Ex Mat
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Pat the Ex Mat »

Near to Sydney, the best pie shops are:

Long Reef Pies
Pie in the Sky Robertson
Heatherbrae pies (Newcastle and Bundanoon services)
Annandale - most filled pie I've had anywhere
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Slim 293
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Slim 293 »

That was too easy Mog...

Give it a few days, and start a thread about South Australian sauv blanc.
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Re: The Official Pie thread. (and why the meat pie defines A

Post by Jay Cee Gee »

Slim 293 wrote:That was too easy Mog...

Give it a few days, and start a thread about South Australian sauv blanc.
Never had it. Wouldn't bother as Aussie wine all tastes like either Ribena or Miami Wine Cooler.
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