This is the pie I walk through the rain at 6:45am in the morning for. I do this because it tends to be so popular that early morning is the only time I can guarantee I’ll get my hands on these before clients take over my work day and the road work crews take over the pie oven. Because when I want this pie, no other pie will do. It was also a deserved gold medal winner for Rob’s Pâtisserie in the Café Boutique section of the Bakels New Zealand Supreme Pie Awards last year.
Full disclosure, Mrs P found the whole thing to be a little too much on the sweet side. I think she’s only ever tried one though. Well, it wouldn’t be interesting if we agreed on everything would it? Caramelised pork done this well would be enough to keep many people happy on its own, let alone the deep, tangy sauce it happily soaks in. But it’s the way the coriander ushers you in to the performance and dances a cameo across the palate as the curtain closes that gets my hearty applause. You know how in a pie store vendors will often throw a bit of flair on top of each pie type so you can tell the difference on a bulk order? I love how this just comes with the most subtle underscore at the pie’s centre, and that’s it. Because that’s all the extra flair this pie needs.
If you’re able to get your hands on one I’d suggest doing so quickly. Word is that these bakers might be moving on, and who knows if the secret formula moves on with them. So get in quick.
Serve when you want to breakfast like a road working champion.