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A classic Australian beef pie with a Sonoma twist. Made with flaky Pate Brisee and filled with tender dices of chick beef cooked slow with white wine, Dijon mustard and mushrooms. Once the meat starts to falling apart, its finished with fresh parsley and cream.

A classic Australian beef pie with a Sonoma twist. Made with flaky Pate Brisee and filled with tender dices of chick beef cooked slow with white wine, Dijon mustard and mushrooms. Once the meat starts to falling apart, its finished with fresh parsley and cream.

Beef Stroganoff Pie

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Harissa Sauce

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A classic Australian beef pie with a Sonoma twist. Flaky Pate Brisee filled with tender pieces of beef slow cooked in white wine, Dijon mustard and mushrooms. Then finished with fresh parsley and rich cream.

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Details

Smoked bacon, matured vintage cheddar, fresh chives and a savoury egg custard. Cased in a crisp shortcrust pastry shell.

Smoked bacon, matured vintage cheddar, fresh chives and a savoury egg custard. Cased in a crisp shortcrust pastry shell.

Quiche Lorraine

A flaky and butter rich delight filled with chocolate and folds of pastry melting in your mouth.

A flaky and butter rich delight filled with chocolate and folds of pastry melting in your mouth.

Pain au Chocolat

Our unique take on the traditional Aussie chunky beef pie, Starting with our flaky and crumbly Pate Brisee dough base made with 100% butter, the pies are filled with a chunky beef pie filling. Diced chuck beef cooked low and slow with veggies like onion, carrots and celery as well as aromatics like thyme and rosemary. After the meat starts to fall apart, we allow it to rest overnight. After each shell is filled, it is then topped with a Pepe Saya Ruff Puff and egg washed before baking. Baked to perfection, our pies have the perfect balance of flavours as well as textures.

Our unique take on the traditional Aussie chunky beef pie, Starting with our flaky and crumbly Pate Brisee dough base made with 100% butter, the pies are filled with a chunky beef pie filling. Diced chuck beef cooked low and slow with veggies like onion, carrots and celery as well as aromatics like thyme and rosemary. After the meat starts to fall apart, we allow it to rest overnight. After each shell is filled, it is then topped with a Pepe Saya Ruff Puff and egg washed before baking. Baked to perfection, our pies have the perfect balance of flavours as well as textures.

Beef Stroganoff Pie

Details

A classic Australian beef pie with a Sonoma twist. Flaky Pate Brisee filled with tender pieces of beef slow cooked in white wine, Dijon mustard and mushrooms. Then finished with fresh parsley and rich cream.

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