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Pies and Sausage Rolls

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By Paul Allam and David McGuinness

Published 2009

  • About
Without a doubt the pies and sausage rolls at Bourke Street Bakery have a special place in our hearts — we take them very seriously! A bad pie is just un-Australian.
To make a good pie you have to get a few things right. Firstly and most importantly, the filling should be saucy, without presenting a danger to your tie and shirt, and the meat should be tender and succulent. The next most important aspect is the pastry base. Providing all the structure, the savoury shortcrust pastry should be firm enough so that you can hold and eat the pie with one hand. The base should be no thicker than a few millimetres or it will impinge on the filling that is rightfully yours.

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