This trendy little shop is often credited with reviving the old-fashioned bakery in Sydney. In trendy Surry Hills, the “trendy people” are happy to queue for a couple of minutes to get their fix of sourdoughs, pork&fennel and Moroccan lamb sausage rolls, and delicious pastries. But this time we’re there for the pie…Nestled in a foil pie pan, the pastry on the pie is slightly scorched, but still has a mild butter undertone. Flaky on top, the case has the “sog factor” that was the undoing of the beef pie from the same establishment.
The chicken filling is bright orange - a tomato/carrot base rather than the roux style gravy one might expect - definitely no glug factor here folks! It’s laden with peas, frozo variety overcooked peas. I expect when there are this many peas in food I should be forewarned. I am quite fussy about peas and these are redolent of the hour.on.the.stove variety my nana was known for.
The chicken is white meat, shredded. And there’s not much of it either. It’s a bit stringy and leaves an impression of left over chicken pulled off the carcass. The cacophony of flavours is hard to pick, with the only distinct flavour reminiscent of a bunch of parsley in water, left on the kitchen bench for too long.
This isn’t a great pie. Hell, it’s not even a good pie. And for $4.80, it should be!
My conclusion: chicken pies are not trendy.
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filling: ease of eating:
2 comments:
Yuk Grocer. I'm with you on the peas...too many and it's a pie killer. And what about using Moroccan lamb...what's wrong with our own lamb. No wonder their stuff is so expensive.
It's like those green and red chickens in Thai curries, where DO they get them?
That looks hauntingly like Mater Beige's Cat's Vom Stew.... in a crust.
**shudders**
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