When I arrive it seems something is a little awry; the scene is a bit frazzled instead of its usual frantic. The new oven is gleaming with its contents; it looks like the pastry is a bit too brown and once I get one this is confirmed.The pies have been heated quickly, brown on the outside and the filling barely lukewarm. Despite being slightly scorched, the pastry still has a buttery taste that lingers too long post pie. The top flakes so I am able to peel back a layer of the crust and still have a skin-like film of pastry covering the filling – a little game of mine.
The pie has come in a foil tray and once removed there is evidence of pie leakage. It’s a matter of moments before the pie begins to implode – it simply can’t stand up, the pastry is sagging at a rate of knots!
The filling is chunky beef. Roasted carrot and onions are evident, and there is a good balance of seasoning. Some of the chunks much large than bite-sized and not trimmed in accordance with its price tag - heck, when you’re paying $4.80 for a pie it should be near perfect!
Whilst tasty enough that no sauce is required, the Bourke St Bakery beef pie fails to deliver a "good pie" experience, and at the price, one feels a little fleeced...
scoreboard:
pastry:
filling: ease of eating:
4 comments:
Ouch, this pie's a train wreck!
and that was the pretty picture!
hey Grocer, are you gonna do those Sydney chains like 'Pieface'?
This looks like it needs a styrofoam cup of Bovril to make the misery complete. Grocer, your bravery has been noted!
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