Australia’s best pie revealed after Victorian bakery takes out the top honour 

In a thrilling culinary showdown, a bakery in Victoria has emerged as the champion of this year’s Baking Association of Australia’s (BAA) Best Pie and Pastie Competition with their unique submission.

Rolling Pin Pies and Cakes competed against more than 300 other bakeries, entering their submission for Australia’s Best Pie among over 2000 entries, ultimately securing the top spot with their prawn laksa pie.

Each bakery competing for the title of Australia’s best pie submitted three entries: one judged hot, another cold, and a third held in reserve for the final judging day if it earned a gold medal in its category.

The team at Rolling Pins Pies and Cakes couldn’t contain their excitement following the win, taking to social media to celebrate their victory and share the good news with their customers.

“Holy S$@t! We have just been judged Australia’s Best Pie for the 3rd time in 4 years,” they wrote.

“Over 2000 pies from 367 bakeries from all over the country were judged over 3 days…and at the end of it all our Prawn Laksa was judged the overall best in Oz!!!

“Wooooooohooooooo!

“We also won the Vegetarian Pastie category for the 4th time with our Wholemeal Vegetarian (Vegan) pasitie.

“Best day ever!!!”

 

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As news of their victory spread, pie lovers from near and far offered their congratulations with many keen to try the award winning creation for themselves.

“Congratulations! Your pies certainly are delicious! I know what I’m getting for lunch on the weekend,” one wrote.

“Prawn Laksa sounds like an incredible flavour combo!”

“Amazing well done,” commented another.

“@rollingpin_pies you are amazing.”

If Rolling Pin Pies and Cakes’ unique creation has inspired you to create your own culinary delights then check out Starts at 60’s recipe for this amazing homemade beef and mushroom pie that is both filling and comforting.

With chunks of tender meat, a good mix of veggies and of course the perfect amount of mushroom, this recipe will become an instant hit with absolutely everyone.

Although this recipe is perfect on its own, it’s also super versatile so don’t be afraid to add in some more veggies to get rid of any leftovers, or even take out some ingredients that you just aren’t a fan of. Serve it up on its own or with a side of baked or mashed potatoes for an even bigger meal. Enjoy!

Ingredients

• 20g dried porcini mushrooms, slices, whole or chopped
• 310ml boiled water
• 1kg chuck beef, cut into cubes
• 1-2 tbsp vegetable oil
• 2 garlic cloves, crushed
• 1 onion, finely chopped
• 1 celery, finely chopped
• 1 carrot, finely chopped
• 3 carrots, halved lengthwise then cut into 1.5cm chunks
• 1/3 cup plain flour
• 300ml dark ale, red wine, Guinness or more beef stock
• 500 ml beef stock
• 3 sprigs thyme
• 2 bay leaves, fresh or dried
• 200g bacon, diced
• 300-400g Swiss brown mushrooms, larger ones halved
• 1–2 sheets puff pastry
• 1 egg yolks

Method

1. Place porcini in bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini. Season beef with salt and pepper.
2. Heat 1 tbsp oil in large heavy based pot. Add half beef and brown all over. Remove and repeat with remaining beef. Set beef aside.
3. Turn stove down to medium low. Add more oil to pot. Cook onion and garlic for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet. Add carrot chunks and cook for 2 minutes. Add flour and stir through. Add ale, beef stock, and stir to dissolve the flour. Add thyme, bay leaves, porcini, reserved porcini soaking liquid and cooked beef. Increase heat slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically. Cook for 1 hr 45 minutes or until beef is tender.
4. Meanwhile, cook bacon in fry pan over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into pan, toss to coat mushrooms, then stir through stew. Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool.
5. Preheat oven to 200C. Pour stew into pie dish, even out surface. Top with puff pastry, brush with egg yolk. Cut slits in surface then bake for 30–35 minutes until deep golden and filling is piping hot in the middle. Rest for 5 minutes. Serve.