Savory Pies - Choose Your Own 6 Pack
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Not eligible for shipping to CanadaThis is as Aussie as you can get—pies made by Australia’s best bakery. These pies are a comfort food made by a master chef/baker who knows how to elevate humble food to taste sensation hype heights. Enjoy your choice of savory meat pies encased in a golden handmade pastry from this fantastic Australian bakery in New York City.
Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born and bred in Sydney, Australia, and now with 4 locations in New York City and 4 in Jersey City. 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 your choice of 6 Pies
- Each Pie is approximately ⅓ lb.
- Pies arrive unbaked
- Pies are packaged 2 per box
- Condiments not included
Pies Options Include
- Classic Aussie Meat Pies – The slow-cooked beef in red wine makes this a decadent, hearty, mouthwatering meal!
- Chicken Pot Pie – Tender chicken, seasonal vegetables & fragrant herbs, like a big hug from grandma any day of the week. Chef Paul Allam’s choice too!
- Vegan Pot Pie – The shortcrust pastry base is rich and buttery (without the butter obviously!), filled with a hearty vegetable mix of yellow lentil, spinach, sweet potato, carrot, celery, tomato, and onion, covered in a delicate, flaky vegan puff pastry, and baked to crispy golden brown perfection.
- Pies ship unbaked and frozen with ice packs, may thaw in transit
- Upon arrival, remove pies from box and place in the freezer until ready to bake.
- May be kept frozen for up to 3 months
To Serve
- Bake from frozen
- Preheat oven to 390 F
- 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!
- Classic Aussie Meat Pies – Premium Beef, Tomato, Celery, Garlic, Thyme, Rosemary, Red Wine, Vinegar, Potato, Onion Pepper Salt, And Puff Pastry (Flour, Butter, Salt, Water)
- Chicken Pot Pie – Chicken, Mushrooms, Peas, Carrots, Celery, Garlic, Tarragon, Parsley, Milk, Parmesan, Potato Starch, White Pepper, Onions, Salt, Sesame Seeds And Puff Pastry (Flour, Butter, Salt, Vinegar, Water), Egg Wash.
- Indian Chicken Pie – Organic Chicken, Sweet Potato, Peas & Lime Pickle, Pastry: Flour, White Vinegar, Water, Butter, Salt.
- Vegan Apple Berry Crumble Pie – Filling – Apple, Blueberries, Brown Sugar, Nutmeg, Cinnamon, Coconut Cream, Coconut Flour, Vegan Butter. Pastry – White Wheat Flour, White Sugar, White Vinegar & Vegan Butter (Forabutter – Michelin-starred Chef Approved Plant Based Butter).
- Vegan Pot Pie – Yellow Lentil, Spinach, Sweet Potato, Carrot, Celery, Tomato, Onion, Garlic, Cilantro, Turmeric, Cumin Seed, Coriander Seed, Sunflower Seed, Curry Leaf, Ginger, Potato, White Pepper, Salt, Pastry (Flour, Vegan Butter, Salt, Water, White Vinegar)
"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.
