Is it a secret splash of red wine or vinegar? Some swear it’s a sneaky dash of Vegemite that gives Aussie pies that satisfying, rich, robust flavour.
Now the hunt is on to find our best pie and sausage roll maker in the 31st edition of the Official Great Aussie Pie & Sausage Roll competition, taking place from November 11-13, with local bakers and chefs urged to register and get their entries in soon.
Looking forward to this year’s competition but doubting whether he’ll have time to enter, Revesby Bakery’s Tran Anh Duong says the secret to his great pies is limiting the flour in the gravy and ensuring each pie has enough meat.
“The most important thing is always cook from the heart, that’s the difference between an average or a great pie,” he said.
Second generation pie maker Andrew Triau of Jenkins Cake Shop on Chapel Road, agrees.
“You should always take your time on the pastry,” he said.
“I can’t tell you the ingredients in my filling, though, as it’s based on a secret family recipe.”
Blue Ribbon Pies pastry chef in Condell Park, Charlie Halabi, says the secret of a good meat pie is to make everything from scratch.
“We make our own base and top and it’s important to cook the meat slowly and keep in a bit of fat for flavour,” he said.
Managing director of Garlo’s Pies in Kingsgrove, Sean Garlick, whose meaty marvels are now available in supermarkets, says the trick is to go thin on pastry and big on beef.
“Garlo’s Pies have deliciously flaky pastry on top, a bottom rolled extra thin and a filling bursting with 100 per cent lean Aussie beef,” he said.
“The public can come in and buy our pies Monday to Friday, 5.30am-3pm, with the seconds, usually just oddly-shaped, very popular among the budget-conscious.”
