Steak & Nicholson’s Pale Ale Pie @ The Elephant and Castle (Kensington, London, UK)

At the end of May, I endured a day of air travel in an attempt to (inter alia) escape the winter set to befall the southern hemisphere and instead enjoy a northern hemisphere summer, if only for a short while. Somewhat foolishly, in that regard at least, I ventured first to London, and thus was met with not-quite-summer (the weather was generally fine, I shouldn’t be too critical).

I landed at Heathrow, waited an inordinate amount of time for my baggage to arrive via the conveyor belt (witnessing about three instances of the system breaking down so as to extend the delay), made my way to the tube wherein I took the Picadilly Line, before finally arriving at my hotel. I felt putrid–the time spent in the aircraft environment was not kind to my sense of my own hygiene. Filth, everywhere. No less my mouth, subjected to multiple airline meals without any brushing of the teeth, not so much as a chewed gum.

I cleansed myself. I scrubbed away the detritus, expelled the self-loathing with hot water, steam, soap–at last, I brushed my teeth, the mint toothpaste a glorious sensation, finally. The mouthwash topped it all off.

Now that I was clean, I was prepared to explore the city. I had left at 8pm AEST, arrived in Hong Kong at 3am local time, and then arrived in the UK capital at about 4pm local time. This timeline meant I was out of sorts. But not so out of sorts as to deny myself a visit to a pub. T’was the first of many pubs on the trip. But this is a pie blog, not a pub blog, and so I shall not dwell on that thought.

I, and the two companions up with whom I met in Lun-dun, sallied forth to the tube station in search of the Elephant and Castle in the Kensington locality (not in Elephant and Castle, which I understand to be a locality in its own right, and a shit one at that). After waiting a ludicrous amount of time for the circle line or the northern line or the who-fuck-knows-which line, we were on our way. A couple of stops and a short walk later and there we were–the promised pub.

The place was bursting at the seams, the local white collar workers having made their way in numbers to imbibe and engage in polite conversation with their colleagues/get smashed after work. We procured drinks and then bade our time, striking once a table inside freed up.

Ah, the menu… fish and chips … sausage and mash … pie! To be specific, the Steak & Nicholson’s Pale Ale Pie (£16.50, served with mashed potato, gravy, and veg–The Elephant and Castle is a Nicholson’s establishment, Nicholson’s being proprietors of a large number pubs in London and the UK more broadly–I was in fact in the presence of a former employee of Nicholson’s, this very pub in fact, who fiendishly sought out these pubs for their cask ale in particular). This was just the ticket after the long journey–what better way to settle in to my new surrounds than gorging myself on pie?

Steak & Nicholson’s Pale Ale Pie from The Elephant and Castle

The pie was quite the sight to behold. A large, rectangular object, distinct from the pies one typically finds in the antipodes. This was an imposing beast of a pie.

I got stuck in without delay. The pastry was nothing special, it plainly had a practical function. The structural integrity of this pie was obvious to all who came before it–this was a sturdy thing.

But it was no match for my voracious appetite. And so I penetrated the perfectly adequate case, reaching the beefy insides. The filling was beef bits rather than minced meat, though not chunky steak. Also there was onion. The filling was mild and uncomplicated, there wasn’t much else going on. Unfortunately it was a bit under-seasoned, but the gravy on the side made up for this. In the end, this was an enjoyable enough pie, without being anything particularly special.

The Elephant and Castle’s Steak & Nicholson’s Pale Ale Pie

One of my companions (the ex-employee) had the same. When asked for his verdict, he proferred the two-word response ‘fucking excellent’.

My other companion had opted for the vegan pie offering–the Puy Lentil & Vegetable Cottage Pie (£16.50). This was apparently most satisfying, having an impressive umami quality for lentils.

The menu at the Elephant and Castle features one further pie (a chicken pie) and otherwise has what appears to be standard British pub food. The Steak & Nicholson’s Pale Ale Pie also appears to be present at a number of other Nicholson’s establishments which serve food.

It was a most pleasant experience and a good time was had by all. As it turned out, it was the only pie for the trip. Very decent but, based on this experience, I think we have the poms beat, not only in the Ashes, but also for pies.

Beef and Onion Pie @ Glenrowan Bakehouse Bakery (Glenrowan, Vic)

On a very hot summer day in January, on a rather long road trip, I took a pause from my road-tripping and exited the highway for the town of Glenrowan to see what they might have to offer a hungry traveller. I went up and down the main street, perusing the many Ned Kelly-themed sights.

Glenrowan would appear to have some association with Ned Kelly

I ultimately settled upon the Glenrowan Bakehouse, one of the few eateries open that Sunday (and conveniently located opposite ‘Kellyland’, an animatronic show in which one can apparently relive Ned Kelly’s last stand). I strode on in and surveyed the pies, of which there were few (unsurprising given I was relatively late in the day). I ended up going for a Beef and Onion Pie ($6.70) and quickly made way for one of the tables out front, refreshed by an outdoor fan spraying a fine mist.

Beef and Onion Pie from Glenrowan Bakehouse

The pie was well-coloured all around. I got stuck in, my meal complemented by the sound of artificial gunshot emanating from the reenactment opposite. The pastry was sturdy and quite good, though not at all flaky and a bit under on the inside. The filling was fairly standard–a light brown/grey mince. It was well-seasoned and tasty, free of gristle and any other baddies. There was some pepperiness but there was no significant pepper hit.

The onion became apparent as I went on, the occasional piece being visible or clearly tasted. The pieces varied in size and has plainly been added to the filling raw. This did not really detract from the flavour but nor did it really add anything. The pie would have benefited from the onion being caramelised in the first instance, and then added, to develop some flavour and sweetness, as well as having a smoother, more pleasing texture, that melted into the filling.

Glenrowan Bakehouse’s Beef and Onion Pie

In any event, it was a tasty pie, and a most enjoyable lunch, as I sat there in the heat, swatting away the flies, enjoying the relief of the fan system and the sounds of a quiet country town’s high street punctuated by gunshots and animatronic faff.

The Glenrowan Bakehouse is a nice bakery in a nice spot just off the Hume Highway. Glenrowan itself is quite small and would appear to largely revolve around events that transpired 143-years ago, but it definitely has a certain charm (especially for anyone particularly keen on bushrangers). Anyway, pies are good.

Steak and Pepper Pie @ Hide’s Bakery (Benalla, Vic)

A roadtrip between two of Australia’s metropolitan centres presents a perfect opportunity for a pie (or, indeed, some other pastry). And so it was on a long roadtrip that a stop was made in Benalla, to try out what was on offer at Hide’s Bakery.

I’d chosen Hide’s Bakery on the back of some quick internet research and the initial impression was most positive–a cute little country interior with plenty of seating and a wide range of baked goods on display, just waiting to be devoured. The pie list was so extensive it was almost overwhelming, though the options were reduced by reference to how late in the day we had arrived. I ended up going for a Steak and Pepper Pie ($6.80), while my companion decided upon two vegan pastries–one lentil and spinach, t’other curried eggplant. We took our goods over to a table in the corner in front of an antique oven set-up on display.

The pie was an oval shape, a pale-to-light gold colour with a ‘J’ marked on top. I sat there for a second and contemplated what this could possible mean before getting stuck in. The pastry was serviceable but unremarkable–it did the job and held things together well but wasn’t much to note (I hasten to add that isn’t a bad thing).

The filling was peppery and … spicy. It was a brown-grey colour and the gravy was quite delicious, with a clear sense of the piquant. But it took me a while to figure out where that was coming from. There was definitely some pepper and peppercorn going on but there was something else–capsicum? Then it clicked: jalapeno. The pepper in this pie was not merely the peppercorn but a jalapeno pepper, an intriguing twist on a pie-house staple. After figuring this out, I congratulated myself by eagerly gobbling the rest down.

A very enjoyable pie, though not the best of the genre and the unexpected jalapeno was offputing but not unpleasant, though I do not think it added much in particular. I am assured by my companion that both of the vego options were ‘mushy’ and ‘very nice’.

Hide’s Bakery is a fine option if you’re in the Benalla area and looking for a pie. There’s a substantial range of pastries and other baked goods on offer, with ample indoor seating and appropriate bakery decor for a most satisfying afternoon pit-stop.

Beef and Red Wine Pie @ Jocelyn’s Provisions (Brisbane, Qld)

I ventured north in the depths of winter in an attempt to escape the cold and misery. And while there I took the opportunity to try out what passes for a pie in the sunshine state.

Some research under my belt, I set off with my companion to Jocelyn’s Provisions in Brisbane City for a beefy brekkie. Before me were primarily sweets and treats but also a few gourmet pies and pastries from which to choose. The Beef and Red Wine Pie ($11) caught my eye and I promptly snapped it up along with a cappucino. My veg-inclined companion snacked on a ‘greens frittata’. There wasn’t any seating in the store, nor was the city traffic a particularly appealling view, so we took a small walk to the shores of the Brisbane River for something more atmospheric.

Beef and Red Wine Pie from Jocelyn’s Provisions

Ah, the pie was quite a sight–the pastry a beautiful brown, burnished caramel colour, promising the desired combination of flaky bite and rich buttery goodness, adorned with poppy seeds for a bit of extra fun. And it was indeed rich, decadent, buttery–a most delicious pastry. My bouche amused, I went in for the main event.

The filling was thick chunky steak, which was tender and moist. There was almost no gravy for the pie, instead it seemed more like a glaze coating the meat. A long-ish walk for this pie meant I almost forgot to take an ‘in-progress’ photo, too busy wolfing it down. The meat was complemented by a medley of vegetables–peas, potatoes, carrot, onion, perhaps some tomato–as well as a hint of wine in the background to round it all out, seasoned to perfection. It was very much like a rich stew, with a depth of flavour but without being cloying. A most welcome hearty and filling breakfast. Yum.

Jocelyn’s Provisions’ Beef and Red Wine Pie

I am advised the ‘greens frittata’ was ‘totally standard’ (not in a ‘bad’ way, just nothing special).

Jocelyn’s Provisions has a number of outlets in the Brisbane area, providing upmarket patisserie offerings to please the sweet and savoury-toothed alike. Worth a visit.

Beef Pie @ Bredbo Pie Shop (Bredbo, NSW)

The drive back from a trip to the Snowy Mountains in the first week of winter brought the question of where to make a pitstop. I took note of the opportunity to attempt a revisit to the Bredbo Pie Shop, hoping that this time would be more successful than last when the absence of pie resulted in a longer drive to Cooma. My companions empathetically acquiesced.

It was therefore pleasing to see on arrival there were plenty of pies of offer. After noting the renovations that had taken place since the previous brief visit and making use of the facilities, I went to the counter and opted for the straightforward Beef Pie ($6), the other members of my party procuring a spinach triangle and quiche.

Presentationally, the pie fit the bill–golden-brown on top, a nice shape and size, of seemingly sturdy construction, pleasant aromas wafting into my nostrils. This was most certainly an attractive pie. I cracked in.

Ah, the alluring golden-brown pastry. This did well for texture–it was crispy and flaky, and also a bit crumbly and buttery, all the while maintaining structural integrity and avoiding overpowering the filling. But as it went on, I considered that a touch more seasoning was required for the pastry to sing.

I soon pierced the pastry and eagerly commenced with the filling, which was the typical beef mince in a gravy. This filling had no complexity (not that I expected it to)–it was a mild beef flavour profile. This was all well and good, and the meat seemed of reasonable quality too. But unfortunately it really was the filling that let the pie down. It was underseasoned and, more worringly, texturally strange. The mince had a fine texture and grittiness to it that was rather distracting and posed an obstacle to sensory pleasure. This is a problem in what was a straightforward, plain, somewhat bland pie that was already underseasoned. There’s nothing at all wrong with a bog standard beef mince pie–done well, and your author will have no complaints. But perhaps the plainness is itself a curse, any shortcomings becoming magnified in the absence of other elements. That was the case here. And while simplicity is fine, I would’ve liked a bit more heartiness from the gravy.

Unfortunately, my companions were similarly underwhelmed by the triangle and quiche.

Bredbo Pie Shop sells a variety of pies and other baked goods, including selling frozen products to bake at home. All in all, my visit was a bit of a disappointment (though not terrible by any means), exacerbated by the level of anticipation in finally making the trip. Hopefully, this was just a blip as it’s a pleasant enough shop in a nice location. The facilities were decent.

Bake @ Home: Beef Brisket Pie from Bourke Street Bakery (Sydney, NSW)

Courtesy of a friend, I came into possession towards the end of last year of a pair of frozen pies from Bourke Street Bakery. Said pies were deposited in my freezer until an opportune moment might arise. On a weekend just passed, such an opportunity did indeed arise–the aforementioned friend joining me for lunch.

The pies in question were labelled as Beef Brisket Pies ($7.50 in-store price per pie) though a perusal of their website indicates that these are in fact Beef Brisket, Red Wine & Mushroom pies, a fact which makes sense of the evaluation to come. I popped them in the oven for about 35 minutes on 180 degrees celsius per the instructions, taking them out when burnished on its poppy seed-dotted top, a lovely aroma wafting from the oven. Well done me.

Beef Brisket Pie from Bourke Street Bakery

The pie was a sight to behold on top but unfortunately a bit under on the bottom and sides, a downside that would substantially affect structural integrity. Nevertheless, we forged on. The pastry was delicious, rich and buttery but not overwhelming in any sense.

For filling, there was the chunks of brisket, swimming in a tomatoe-y gravy, bits of onion and mushroom there as well. The meat was good quality and tender and the ratio of meat to gravy enhanced both. The gravy was on the lighter side, with tomato and red wine notes clearly coming through. The filling was all wonderfully seasoned. Although those structural issues meant it was a bit messy, there was no issues with flavour.

A very enjoyable gourmet pie that came up lovely baked at home after a couple of months in the freezer (though I really should have checked the underside before deciding it was done). My companion was equally pleased.

I understand Bourke Street Bakery has a number of venues in the Sydney area selling a wide range of baked goods. Based on this experience, I may very well venture to one next time I’m in Sydney.

Steak and Pepper Pie @ Holbrook Bakery (Holbrook, NSW)

En route to Melbourne, I decided to take a pitstop at Holbrook after three or so hours of driving. It was a hot day and I was hungry. I had planned this all–of course–and was therefore unsurprised to find that Holbrook had a bakery wherein I would find a pie.

I strode up to the Holbrook Bakery and dispensed with the COVID formalities before entering. Unlike my most recent pie visit, here I was immediately met with almost too many choices. While the ‘plain pie’ sounded very appetising, I decided instead to procure a Steak and Pepper Pie ($6.00). I also ordered a cappucino and soon enough walked over to the nearby park/submarine exhibition and set myself up on one of the benches.

For those not in the know, Holbrook is named for a British submarine commander and features rather prominently along its main street a submarine (HMAS Otway) as well as a submarine museum and various other submarine faf. Holbrook was previously named ‘Germanton’ before being renamed in 1915 for reasons too dissimilar to those that explain the British throne is presently occupied by a member of the House of Windsor as opposed to Saxe-Coburg and Gotha. Anyway, the point is there’s a submarine there.

I took the pie out of the brown paper bag in which the store attendant had lovingly placed it, and got cracking with the business of scoffing it down my mouth hole. The pie was golden, looking neither under nor over done–promising. Flecks of pepper on its top gave a hint of what was on offer beneath. And so I eagerly went in for a munch.

Steak and Pepper Pie from Holbrook Bakery

The pastry was unremarkable but in a good way. Sturdy, savoury, inoffensive–a fine complement to the meaty goodness. In this case I was met with a conventional minced beef filling swimming in gravy, though with the occasional chunk and slice of onion. There was a clear peppery hit–this pie clearly ticked that box. The pepper was noticeable but not overpowering, which is what I look for in this kind of pie. The filling was quite tasty–mild but well-seasoned with a hint of sweetness to accompany that mild heat and spice that the pepper brings. It fell down a bit with the meat itself–the mix of mince and chunky bits didn’t really come off all that well, as it felt a bit more like an accident than any deliberate choice. Additionally, the quality seemed a bit lacking, with some fatty bits and gristle.

All said, a very decent country pie. Those question marks over ‘quality’ can’t overcome the fact that I came for a yummy pie and got exactly that. I washed it down with my cappucino, took a stroll around the submarine, and hit the road, the ‘spot’ having well and truly been ‘hit’.

Holbrook Bakery is a fairly standard country bakery with a wonderful range of pies to choose from, as well as the other usual fare from such an establishment. This and the submarine make it a fine choice for a short visit.

Steak Diane Pie @ Clementine Bakery (Yass, NSW)

T’was a Saturday morning in Spring and with the sun shining and interstate travel a possibility, I ventured to Yass for pie.

The venue was Clementine Bakery, a spot which my companion had scouted out and previously expressed an interest in patronising. We parked the car and jauntily hopped our way to the shopfront. Donning our masks and eventually checking in via the Service NSW app (notwithstanding the almost non-existent phone reception), we stepped inside…

I took a look at what was on offer–a fairly limited range of fancier looking pies. After a few minutes of internal battle, I settled on the Steak Diane Pie ($8.00). My companion chose the Chicken, Leek and Bacon and we set ourselves up outside on one of the available tables.

The pie was quite dark, a bronzed brown, dark, burnished–and plump. Its top was adorned with sesame seeds–aromatic from their roasting. It was late morning and I hadn’t eaten breakfast yet so without delay, I took my first bite.

The first thing to notice was the pastry–it was flaky, not at all chewy. Perhaps a bit under-seasoned. Meanwhile, it had an overtly ‘roasted’ flavour to it–perhaps a bit too roasted. It wasn’t bad by any means but it introduced some unwanted bitterness.

As for the filling–I was treated to big chunks of beef, lubricated by a light sauce with onion and tomato tones. This pie eschewed gravy, bigging up the beefy chunks instead. Indeed, I would have appreciated a bit more gravy–something bold to really bring it all together. It didn’t help that the meat was a bit fibrous and dry in parts, not as juicy and falling-apart as is needed for this style of pie. That said, it did have a tasty beefy flavour profile, on the mellower side, and the meat was generally quite tender. But it would have benefited for some more seasoning and it was a touch too sweet.

Interior of Clementine Bakery’s Steak Diane Pie

As far as steak diane goes–I haven’t the foggiest what that entails but it tasted yummy all the same. A scrumptious morsel, just a shame it didn’t reach the lofty heights that it could have.

My companion’s selection was ‘very good’, the chicker being ‘chunky–tender and delicious’. Notably, the pastry was much lighter in colour and seemingly worked better than did mine.

After this and a coffee, we went back for dessert. Being mindful of my wasteline, I went for a petite Portugese Custard Tart. Now this was something special–crispy, flaky, delicious layers of puff pastry encasing a soft, cold, creamy custard, sweet and subtle with a hint of vanilla. Methinks the sweeter pastries are the way to go here. The perfect way to finish our visit.

Clementine Bakery is a cute little bakery on the main street in Yass. They do a whole range of baked goods, with a fine selection of sweet pastries and breads. Their pie selection is on the smaller side and a bit exotic. Well worth a visit if in the area.

Chunky Beef Pie @ Knead Patisserie (Belconnen, ACT)

On a Friday I found myself strolling through the Belconnen Markets looking for some lunch when I stumbled upon the Knead Patisserie. A pie for lunch? Why not!

I went into the smallish shoppe and looked at what there was on offer pie-wise. Not too much–a straightforward choice! ‘I’ll take the chunky beef!’ ($7), I said. At this point I had not spied the putative pie. The gent what served me went ’round the corner and collected it, placing it in a small brown paper bag. I went out of the store to eat it in the market.

I took it out and was greeted by a smallish, misshapen package in a foil tray. In terms of looks it was equal parts underwhelming and intriguing. While a crumpled and deformed nugget, there was also a bit of decadence to it. A buttery scent emanated from its rich, golden form. But would its taste stack up?

I took a bite. The pastry was thick, rich, flakey, chewy, buttery. Very decadent. If it came down to pastry then this was a mighty impressive pie.

I went on and struck beef. Big chunks were revealed. At first–disappointment in the form of dry-ish meat. Not irredeemably so but it wasn’t a promising sign. Fortunately it was the exception to the rule. The remainder of the beef was tender. It was plain and unadorned but well-seasoned, not swimming in gravy nor adulterated by other components. Instead, it was couched in what seemed to be simply the beef broken down into a wonderful gelatinous substance that brought it all together. The flavour was clean and unobtrusive. This pie heroed the delicious, chunky beef. It did not confuse the palate hither and thither. The lovely aroma topped it all off.

Interior of Knead Patisserie’s Chunky Beef Pie

This truly was a gourmet product and a fine representation of how less can sometimes be more. It was an exercise in simplicity, executed to near-perfection. A wonderful change from the quotidien.

Knead Patisserie is located in Belconnen Markets and sells a range of baked goods from bread to sweet and savoury snacks, including a small range of pies, sausage rolls, and quiches. A nice choice for a pit stop.

Chunky Beef and Red Wine Pie @ Flour Water Salt (Bowral, NSW)

T’was a cool and chilly Tuesday. We were trundling down the Hume Highway. A pandemic meant that we were travelling in the opposite direction to the original plan hatched weeks earlier. But, no matter! When life gives you a Melbourne lockdown, go to Sydney! Aside from anything else, it provides the perfect excuse to stop somewhere in the Southern Highlands for a pie.

The Southern Highlands of NSW has for some time now spruiked the Month of June as ‘Pie Time’ and appear to have nominated 1 June as National Pie Day. As the fates would have it, this coincided quite wonderfully with my travel plans. And so it was that my companion and I had the opportunity to celebrate the day the right way.

But where to stop? So many options! On this occasion we decided to go with Flour Water Salt in Bowral. I opted for the Chunky Beef and Red Wine Pie ($6.70, I think–I took a photo of the prices but on reviewing them later there was a light fixture in the way. Oops.). We took a seat at a table outside.

Chunky Steak and Red Wine Pie from Flour Water Salt Bakery

The pie came out, an appealing golden brown. Its top was puffy and flaky, heat and steam emanating from it on this cold day, the first day of winter. I eagerly got into it. The pastry was rich and buttery with a nice chew to it. This was my first bite, no meat to be had–but it revealed an appetising beef and wine aroma, a preview of what was to come.

Interior of Flour Water Salt Bakery’s Chunky Steak and Red Wine Pie

I would have inhaled the pie if I could have but the heat within prevented that. The filling was comprised of chunky steak and a thick gravy. The meat was tender but could have been moreso. The gravy had a strong tomato quality to it. The wine was noticeable but not overpowering. Otherwise, it was fairly mild without much in the way of herbs or spices. All in all, it was reasonably well seasoned and quite yummy. But the real star of this pie was the pastry. Its appearance, scent, taste, and texture–it was wonderfully flaky on top–were all very impressive and took this pie to the next level.

My companion procured a Vegan Aloo Matar Pie ($6.20). The pie was good but needed something to cut through–some zing or tang, to deal with the carb-on-carb phenomenon of pastry and potato. Nevertheless, vegan options are always welcome (and often hard to come by). This was one of two vegan pies available when we visited.

Flour Salt Water is a cute little bakery on the main street of Bowral (Bong Bong Street). They sell a small selection of pies and sausage rolls alongside gourmet bread and other bakery treats. We also picked up a lemon tart for dessert and a loaf of sourdough bread for the week ahead. Both were delicious. As well as their Bowral establishment, they have stores in Kiama and Milton (both NSW), sell bake-at-home items (inc. pies) and deliver. A high-quality pie stop.