PIES

We make all our pies right here on site in Collector, NSW. Although we are only open for retail trading three days per week, there is always lots to do in our kitchen to produce pies that stand out from the crowd. It takes a lot of time to make every single pie individually by hand. No two pies have exactly the same shape, as their ingredients may be distributed randomly.

Because we love our pies we only put delicious ingredients inside them. Each ingredient is given the time it takes to be perfect during each stage of the pie making process. Before we cook our meat mixes we marinate them overnight in lashings of wine and beer. After we slow cook them for 2 to 3 hours, we let them “wait” a day before putting them into a pie, to deepen the flavours.

 

The beef we use in our pies is local free range, from Square Meaters and Murray Greys. The pork is from pigs that have been born and raised free range, living their whole lives grazing in paddocks. The lamb and chicken is also free range and sourced locally, - mainly from family owned and operated small businesses. All the meat in our pies is free of Preservatives, Hormones and Growth Promotants (HGP’s).

We are proud of our pies and understand their value – that’s why we're only interested in making the best pies, not the cheapest.

 

 

Fresh ingredients
Marinated
Slow Cooked
Baked right here...

Hand rolled
Hand formed
Hand filled
In our own pastry...