Wildpie Wallaby and Mountain Pepper Leaf Pie – 2 per pack (frozen)
Ready-to-bake minced Flinders Island wallaby pie with black and green peppercorn gravy and topped with cracked black pepper. An elevated take on the classic minced meat pie.
Hand-crafted using a combination of all butter pastry. Puff pastry for the lid and a rough puff base. This combination gives the pies their beautifully crisp and flaky finish.
Serving Size: 2 x 260g
How to Bake: Bake from frozen in a pre-heated 190°C oven for 28–30 minutes, until dark golden brown.
Provenance: We're proud to partner with Wild Pie, co-founded by Jo Barrett (2024 The Age Good Food Guide Chef of the Year). They're on a mission to make handmade, Australian wild game pies, sausage rolls and dim sims, while making meaningful use of invasive, free-ranging and nutrient-dense species. Proof that delicious can also be impactful.
Original: $22.00
-65%$22.00
$7.70More Images
Wildpie Wallaby and Mountain Pepper Leaf Pie – 2 per pack (frozen)
Ready-to-bake minced Flinders Island wallaby pie with black and green peppercorn gravy and topped with cracked black pepper. An elevated take on the classic minced meat pie.
Hand-crafted using a combination of all butter pastry. Puff pastry for the lid and a rough puff base. This combination gives the pies their beautifully crisp and flaky finish.
Serving Size: 2 x 260g
How to Bake: Bake from frozen in a pre-heated 190°C oven for 28–30 minutes, until dark golden brown.
Provenance: We're proud to partner with Wild Pie, co-founded by Jo Barrett (2024 The Age Good Food Guide Chef of the Year). They're on a mission to make handmade, Australian wild game pies, sausage rolls and dim sims, while making meaningful use of invasive, free-ranging and nutrient-dense species. Proof that delicious can also be impactful.
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Description
Ready-to-bake minced Flinders Island wallaby pie with black and green peppercorn gravy and topped with cracked black pepper. An elevated take on the classic minced meat pie.
Hand-crafted using a combination of all butter pastry. Puff pastry for the lid and a rough puff base. This combination gives the pies their beautifully crisp and flaky finish.
Serving Size: 2 x 260g
How to Bake: Bake from frozen in a pre-heated 190°C oven for 28–30 minutes, until dark golden brown.
Provenance: We're proud to partner with Wild Pie, co-founded by Jo Barrett (2024 The Age Good Food Guide Chef of the Year). They're on a mission to make handmade, Australian wild game pies, sausage rolls and dim sims, while making meaningful use of invasive, free-ranging and nutrient-dense species. Proof that delicious can also be impactful.
