Who Ate All The Pies - Handcrafted Gourmet Pies

Beef, Bacon & Tomato
$15.50
$4.70
We're undecided weather this is a gourmet pie or not. What is clear is that it is the boss's favourite and one "helluva" pie. Once more, we personally dice and sear the end of sirloin pieces and braise until soft & juicy. We then add a tomato and manuka smoked bacon sauce. (We only use bacon ends in our pies, as this is where the taste resides after the smoking process.) Left over night to cool and fuse in our chiller, this creates a taste sensation hard to find in an average kiwi pie.
Beef, Mushroom & Red Wine
$15.50
$4.70
The Finest Diced end of sirloin, seared to keep the flavours in, then braised slowly for 3 to 4 hours in a low oven with local mushrooms and award winnning Prenzel Red wine, Thickened then wrapped in our unique pastry made from free range pork lard and Dunedin spring water. The Star performer of any meat & two veg treat.
Chunky Steak Pie
$12.50
$4.50
It's not very often that a label quoting a 'chunky' steak pie actually comes up with the goods. BUT Don't panic, We've made absolutely sure that our 'Chunky' steak pie is not only packed with hunks of beef BUT is also unique to these shores, after all the rumour is 'Anyone can make a steak pie!' So How do we seperate ourselves from the crowd ? Not only do we use the end of sirloin & sear in the flavour, We import that succulent meat in seasonings and stocks from the UK. The taste is subtle, different and just so happens to be the key flavour behind the pies in the annual 'World Pie Eating' championships held in Wigan UK. Have we got a steak pie to die for ? That really is your call, we've just brought together the best of the best ingredients.... Try one of these before declaring your self a globe trotting, pie conniseur !
Free Range Chicken, Bacon & Thyme
$16.00
$4.90
Maybe it's the bosses weakness for all things bacon, or maybe it's a legendary food combination, but our chicken and bacon pie is a sure fire showstopper. On it's own, pieces of poached chicken mixed with manuka smoked bacon pieces will give a taste to die for, but when added to a chicken stock seasoned with thyme, it creates a flavour words cant describe.
Free Range Chicken, Cranberry & Brie
$16.00
$4.90
Using the tastiest chunks from a chickens thigh, we season and cover in oodles of sweet cranberry jelly, before adding some tasty NZ brie into the mix. Covered in a rich chicken sauce, it's no wonder this classic has become Dunedin's favourite chicken pie.
Free Range Chicken, Tarragon & White Wine
$16.00
$4.90
Big hunks of poached free range chicken thigh meat, generously coated in a chicken tarragon and white wine sauce. and sealed by a crunchy flaky pastry. A premium pie for the discerning
Lamb, Thyme & Rosemary
$16.50
$4.90
We use both shoulders and forequarters of the beast in this ever popular pie. Once more seared and gently braised in Thyme and Rosemary to create a succulent meat that sits in a rich Sunday lunch sauce. Wrapped in a soft base pastry with a flaky top, this little treat deserves its place as one of our biggest sellers.
Pork, Sage & Caramelised Red Onion
$16.50
$4.90
It's not very often you see a pork pie in the land of the long white cloud. However we believe we've put together a pork pie to die for. Not to be confused with the traditional English Pork Pie, this is a flaky pastry that encases a rich pork shoulder casserole braised in it's own pork stock and the delicate flavour of sage, before being sweetened by our home made caramelized red onion. This time consuming process ensures you get one of the best tasting pies on our current menu and ideal for dining with friends.
Salmon, Potato & Parsley
$16.50
$4.90
We take the finest salmon from the fresh glacial waters around Mount Cook, season it with salt, pepper and fresh parsley. We add in diced Oamaru potatoes and bring it all together in a rich fish sauce. This pie has a serious following in Dunedin and is consistent in its praise. Ideal hot or cold with friends or family.
Spinach, Feta & Red Pepper
$14.50
$4.70
We combine, season and bring together spinach, red peppers and feta in a thick herb stock to create our own version of this classic vegetable mix, with a large and consistent following, this pie is a pie for all customers who want an alternative to our meat pies.
Steak & Cheese
$12.50
$4.50
A relativly recent addition to our stable of fantastic pies and already in the number 4 slot for most popular pie! We added this kiwi staple for no other reason than the "yokals" adore it and really appreciate a chunky meat pie. The finest beef from the end of sirloin strips is quickly seared and braised slowly in a rich beef stock. We separate the juice from the tender meat, lightly pepper the meat, thicken the stock with a tasty roux, throw in a generous helping of tasty cheese, seal in our flaky pastry and hey presto! Our version of New Zealand's best selling pie. It's a classic! Enjoy!
Wild Fiordland Venison, Rosemary & Red Wine
$16.50
$4.90
When we say wild we mean wild. Not shot in a hunting accident by the bloke down the road, but this AA trim lean meat, is shot weekly in the depths of Fiordland National Park, air lifted to Invercargill, where after it has been hung and inspected, it is diced and sent fresh to our bakery in Dunedin. We rapidly sear it in special flavours and braise it for 3+ hours with rosemary in a vegetable based stock to enhance its wild flavours. Later we add the red wine and thicken the sauce to create a must have for Venison Fans.

Cornish Pastie
N/A
$4.50
Based on authentic Cornish pastie recipe, Who Ate All The Pies has developed it's own version of this Cornish classic. Using swede, potato and best beef, and come not so widely known about seasoning's, plus a family method dating back at least 70 years, we're currently offering the general public, without doubt, one of the finest savoury pastry type products in the south island. The secret is in the method (we have no time for secret ingredients.) And as a result the humble Cornish pastie is our number one single seller. - Anyone over 35 will instantly recognize the flavour, anyone under 35 will almost certainly enjoy it!
English Pork Pie
$15.00
$4.70
Who said you can't get a proper English Pork Pie in New Zealand? Using proper cuts of Havoc's Free Range Pork enriched and sweetened in our own unique way, surrounded by a seasoned 'pork trotter' aspec jelly,then encased with a traditional Lancashire Hot Crust paste. we believe we've got one of the finest pastry type products in the southern hemisphere. The original picnic pie, definitely not for sharing.
Ostrich & Black Beer
16.50
5.00
Tender chunks of ostrich meat soaked overnight in Emerson's London Porter before being slow braised in a 'cornish pastie' veggie stock with mushroom and onions, we've created a "Classic Steak & Ale" pie. The difference being the steak is that of the Ostrich. Due to supply chain issues this is an occasional pie and we highly recommend you join out 'Pie Club' to get early warning of availability, because when it's gone, it's gone.
Ostrich, Roasted Kumara & Caramelised Red Onion
N/A
N/A
Once more working with one of the finest low fat meats we know, we braise the ostrich in a natural vegetable stock before adding in the roasted kumara and the sweet caramelised red onions. The creation is a delicately sweet filling wrapped in a superior pastry. Keep your eye out for the next run!
Poacher Pie (Hare & Rabbit)
$17.00
$5.00
Had hare or rabbit lately? Ever had hare or rabbit? Redily eaten by our grandparents We believe these meats are not only great eating but perfect for pies. Sadly such staples have either suffered from a fall from fashion and bad or no media coverage. Caught locally in Otago and southland When you braise these together with mushrooms, thyme and a sweet fortified marsala you get a special sweet tasting pie that the whole family can enjoy. This is a great entertaining pie raisng conversation and testing the tastebuds in such a gentle way. Please join our 'Pie Club' to ensure awareness of availability
Steak & Kidney
16.50
4.90
The Steak & kidley ; or 'Snake and Pygmy' Pie is An English Classic. Lets be honest when did you last see this superb pie or better still get a good example of it on your plate ? In defiance of our well read friends Jamie, Delia and Gordon who only add about 15-20% of 'Lambs' kidney into their pie mix, we've thrown the rule book out of the window and gone for a whopping 35%. By adding this to best beef steak pieces & braising it with, mushroom, carrot and onion, Our policy of slowly does it ensures that the end result is a great steak and kidney flavour, seldom seen on these shores today.