The *OFFICIAL* Pie thread.

[Dan54.]

Obviously I haven't bothered to read the thread before commenting, but if Yatala Pies haven't been mentioned here in glowing terms then the thread is a bust.

Personally would much rather have a Beefy's pie, but perhaps I better give Yatala Pies another try, maybe the times I was there they weren't having a good day s, I only been there 4-5 times over 20 years.

[Fat Old Git]

I miss my apprenticeship days of the lunchtime Godfrey's greasy. World famous in Dunedin.

Mutton pies with a special casing that didn't get soggy from the hot liquid fat.
Used to take a bite, then pour in loads of Worcestershire sauce, only Lea & Perrins, swirl it around and then tip out all the grease. Usually about half a cupful.
Then simply top it up with sauce and enjoy.

I used to regularly have a mutton pie for lunch when visiting Dunedin for work. Not my favorite sort of pie, but I do quite like them and I'd never seen them anywhere else in NZ so it almost felt compulsory to have one while I had the chance.

[Kahu]

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

In Sydney there is always Harry's Cafe de Wheels, world famous.
They do a pie floater type with a drier mushy peas and mash on top
https://www.harryscafedewheels.com.au

If I had a dog I wouldn't even feed it a pie from Harry's let alone myself. What kind of monster are you?

You Kiwis are trying too hard, its a fvcking pie. Comfort food.

You see it’s this sort of attitude that will never see you at the top of the pie chain, it’s the same attitude endemic in your rugby, how do ever hope to compete

The old I wasn't even trying schtick when you're badly beaten

[Mog The Almighty]

My first effort at a traditional meat pie. This actually turned out pretty damn good for a first try, but I learned a bit and they will get better. The trickiest bit is the pastry and keeping it thin while getting it to all join up properly on the edges, but I made three of them and learned a bit how to do it right.

The one thing that I was a bit annoyed about it, is I got the pie tins in the mail today, I ordered the 6-inch ones thinking they was about the size of a pie, but they are much bigger than I anticipated. I went back online and ordered 4 inch ones from Amazon this arvo, which are probably closer to your standard meat-pie size.

Ingredients are basically all in the photos, but I also added a bit of flour to the mince sauce to thicken up the gravy a bit. Diced cheap steak, onions, beer, garlic, mince-meat, Worcestershire sauce, vegemite, beef stock, crushed tomatoes, cracked peppar, a splash of red wine and store-bought puff pastry.













... and I made one "tomato & onion meat pie" too ... because I love them in Australia:

[C69]

Pie porn

[Mog The Almighty]

Thanks. I had to eat half a one for lunch, couldn't resist. It was pretty damn good, but they will be better next time, first try, I'm still learning.

I have a calf liver in the freezer, think I'll try doing a liver & onion pie with mince and gravy next.

[TB63]

Mog, quick tip, make sure the pie mix is fridge cold before you put it in the pastry case, helps the bottom pastry cook. .

[Mog The Almighty]

Mog, quick tip, make sure the pie mix is fridge cold before you put it in the pastry case, helps the bottom pastry cook. .

I will definitely do that next time, although the bottom pasty actually cooked really nicely!

What was hard when they were warmer is just rolling it out and getting the edges to stick together properly. I rolled it out really thin and it would start "shrinking" again before I had a chance to properly put the pies together. I heard from another source (the woman in the house) that it's much easier if the pastry is thawed or really cold.

[TB63]

Mog, quick tip, make sure the pie mix is fridge cold before you put it in the pastry case, helps the bottom pastry cook. .

I will definitely do that next time, although the bottom pasty actually cooked really nicely!

What was hard when they were warmer is just rolling it out and getting the edges to stick together properly. I rolled it out really thin and it would start "shrinking" again before I had a chance to properly put the pies together. I heard from another source (the woman in the house) that it's much easier if the pastry is thawed or really cold.

Always keep pastry cold, I have a marble board and rolling pin that go in the fridge overnight before I do pastry, also use beaten egg to stick edges together..

[Sefton]

That pie looked decent but he had to go and ruin it by throwing tomato ketchup on it.

[Kahu]

That pie looked decent but he had to go and ruin it by throwing tomato ketchup on it.

I didn't want to say it but I'm glad someone did

[Mog The Almighty]

That pie looked decent but he had to go and ruin it by throwing tomato ketchup on it.

Firstly, it's called tomato sauce unless you're a seppo.

Secondly, tomato sauce goes on a meat pie like cream and jam and scones. They're just not quite complete without out. Are you on acid or do just have terrible taste in meat pies?

[Sefton]

Tomato ketchup is a child’s sauce.

[Leffe]

That pie looked decent but he had to go and ruin it by throwing tomato ketchup on it.

Firstly, it's called tomato sauce unless you're a seppo.

Secondly, tomato sauce goes on a meat pie like cream and jam and scones. They're just not quite complete without out. Are you on acid or do just have terrible taste in meat pies?

[Leffe]

Tomato ketchup is a child’s sauce.

Palestine.

[Mog The Almighty]

My latest efforst ... Liver & Onions pie with mince and steak.



Turned out awesome if I may so myself.

On a completely unrelated note, this coronavirus isolation shit is making me fat.

[MrJonno]

I can't believe I forgot to mention one of the best pies! In Majorca the panderias (bakery) sell pies, which makes them breakfast food. There is something particularly satisfying about have a chicken and sobrasada or pea and lamb pie first thing in the morning.