Vegan Mini Pot Pies - 6 Pack
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Some restrictions applyIntroducing Bourke Street’s first vegan pot pie! Bourke Street Bakery chef and founder has perfected his own vegan pastry. After hours spent in the kitchen trialing recipes and experimenting with different vegan butters, Bourke Street finally nailed a winner to share with Goldbelly customers! 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, andand baked to crispy golden brown perfection.
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 6 Vegan Pot Pies
- Each Vegan Pie is approximately 8 oz.
- Vegan Pies arrive unbaked
- Vegan 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.
- Vegan Pies last up to 6 months in the freezer.
To Serve
- Preheat oven to 400°F.
- Place frozen pie (in an aluminum foil tin) in the oven and bake for 20 minutes.
- Rotate tray and bake for another 20-25 minutes or until completely heated through and pastry top is golden brown (cook time may vary depending on your oven temperature and fan setting – it may need a little less or longer so keep an eye on the pastry color).
- When the puff pastry is golden brown on the top and crispy on the bottom your pie is ready (check the underside of the pie with a heat glove).
- Remove from oven and allow pies to cool.
- Serve and enjoy!
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.
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