Father's Day Beef, Onion & Cheddar Cheese Pies - 6 Pack
Ships Nationwide in U.S.
Not eligible for shipping to CanadaCelebrate Father’s Day with the heartwarming indulgence of this special Beef, Onion, & Cheddar Cheese Pie. This culinary masterpiece starts with a tender, flaky crust that envelops a rich and savory filling, guaranteed to bring a smile to Dad’s face. Each pie is generously packed with succulent, slow-cooked beef, deeply caramelized onions, and a hearty blend of sharp and creamy cheddar cheese, creating a symphony of flavors in every bite. It’s a comfort food classic reimagined—perfect for dads who appreciate the finer things in life, including a good meal shared with family.
Arrives frozen & must be baked prior to consumption. Beer + Pint Glass not included, alcohol is cooked out during the baking process
Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born and bred in Sydney, Australia, and now has a location in New York. The duo had a big dream to make food they loved by hand from scratch — taking their time, always honoring good produce, strong flavors and artisanal baking traditions. This “Australian High Temple of Sourdough” (according to Eater NY) has been embraced by New Yorkers who scramble for a taste of house-baked sourdough, sausage rolls, and beef pies made with mostly local ingredients, including grains from Maine that are milled on-site.
This package serves 6 people and includes 6 Beef, Onion, & Cheddar Cheese Pies
- Each pie is approx. ⅓ lb.
- Beef, Onion, & Cheddar Cheese Pies arrive unbaked
- Choose to add on seasonings!
Seasoning Add On Options Include
- Avo Smash Magic Sprinkles
- Za’atar Zing Sprinkles
- Brisket, Beer & Bacon Pies ship unbaked and frozen with ice packs, may thaw in transit
- Upon arrival, remove rolls and pies from box and place in the freezer until ready to bake.
- May be kept frozen for up to 6 months
To Serve
- Bake from frozen.
- Preheat oven to 390℉.
- Remove pies from packaging.
- Place pies on tray in the oven.
- Bake for 15 mins and turn tray.
- Bake for a further 20-25 minutes.
- Enjoy! Be careful – your pie will be steaming hot.
Note: When the puff pastry is golden brown on the top and bottom your pie is ready. Check the underside of the pie with a heat glove.
Premium Beef, Cheddar Cheese, Tomato, Celery, Garlic, Thyme, Rosemary, Red Wine, Vinegar, Potato, Onion Pepper Salt, And Puff Pastry (Flour, Butter, Salt, Water)
"An Australian High Temple of Sourdough" - Eater NY
"An Australian High Temple of Sourdough" - Eater NY
Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born & bred on the other side of the world on a charming, tree lined street on a now famous little corner in Sydney, Australia. The duo had a big dream to make food they loved by hand from scratch - taking their time, always honoring good produce, strong flavors and artisanal baking traditions.
Over 20 years later, the bakery now has 14 branches in Australia, and Allam moved to New York City to open their first location in the US, now expanded to 4 locations in New York City and 4 in Jersey City. This “Australian High Temple of Sourdough" (Eater NY), has been wholeheartedly embraced by New Yorkers who scramble for a taste of their house-baked sourdoughs, sausage rolls, and beef pies.
Allam uses mostly local ingredients. He mills grains from Maine on-site, and the team bakes the sourdough fresh starting at 12 am to allow for the lengthy proofing. Bourke Street Bakery’s loaves contain no additives or preservatives and are baked fresh daily with organic flour and a levain (starter) from the same mix used at their original Sydney bakery in 2004.
