TL;DR: Aussie meat pies > US pot pies.The US just does not do it the same. Granted, they have pot-pies and the locals like them here, they just are not on the same level as an Australian meat pie.
Oh, how I miss a good Australian hot meat pie.
Observations (in my non-chef speak):
- They seem to use a thick pastry for the base and top (not the flakey type; thin and soft on the inside)
- Lack of chunky meat options (often chicken or vege mixed)
- Lack of options in general (as opposed to beef, steak, mushrooms, chicken, croc, roo, lamb, shepherds, pea-mash, etc.)
- Light on gravy
- Not paired with tomato sauce
- A lot of the time they come in larger share-sizes (not a hand-held)
- Often the base is just a bowl or microwave safe cardboard (not pastry)
- Again, the pastry a bit of a dry argument
The upside here is food trucks! Already I’ve found a decent British style fish and chips truck that cruises around locally and I’m on the lookout for a meat pie truck that I’m sure must exist and belong to some Aussie ex-pat.
Don’t even think about looking for a sausage roll. The Brit here I’m sure feel my pain.
US Pies
Crusty McCrustface pastry pies.
A pie we found in Lahaina, Maui (Hawaii)
The best so far! Although, on the salty side, no pastry base, and not much gravy. Was tasty though and I was so glad to see some good meat in there too. Leoda’s Kitchen and Pie Shop is worth a drop-in.
Aussie pies I miss
If you’re ever going through Ulladulla, NSW, drop into Hayden’s Pies. They won’t disappoint.
