Judges name the best pies in NZ
New Zealand’s best pie must be eaten with a generous squirt of tomato sauce and has been dubbed the ‘‘best ever picnic pie’’ by the esteemed Edmonds Cookbook.
Annabel Langbein makes hers with shortcrust pastry and potatoes. Chelsea Winter favours puff pastry, fresh basil and peas.
That’s right folks, the title of best pie at the 2016 Bakels Supreme Pie Awards goes to the humble Kiwi classic, the bacon and egg pie.
According to the national Pie Awards judges, it is the Patrick’s Pie Group Gold Star Bakery recipe we should all be chasing. The Tauranga bakery served up an impressive bacon and egg pie.
NZ Bakels managing director Brent Kersel said the winning pie looked impressive even before tasting.
‘‘The flavour and moistness of the bacon and egg combination was mouth-watering,’’ he said.
Chief judge Tim Aspinwall said the Patrick’s pie had wow factor, evenly cooked golden pastry, great aroma and flavour and it said, ‘‘eat me’’.
‘‘Patrick’s winning bacon and egg pie ticked all these boxes.’’
Patrick’s has won five Supreme Pie Awards since 2003, and 56 other awards in the competition.
The bakery also took home a silver award for its steak and cheese entry and a highly commended for its fruit pie – Cointreau pear, apple and cherry cheesecake flavour.
The best steak and cheese pie went to another Tauranga bakery, Baker Bob’s, and best mince and cheese went to Panmure Bakehouse in Auckland.
However, this year’s awards also attracted some more unusual entries. Fish pie has a tendency to divide opinion. Some love it, some hate it, and some people were force-fed it by their well-meaning grandmothers.
The gold award in the Cafe Boutique flavour section went to a Smoked Warehou and Terakihi pie from Riwaka cafe, Ginger Dynamite.
Celebrity chef Mark Southon said the range of pies on offer was incredible.
‘‘We saw some interesting skills and flavours, such as alpaca and kimchi; braised lamb shank and butter chicken.
‘‘There were nostalgic and Kiwi heritage pies like creamed paua, smoked fish and the addition of kumara to some pies.’’
A panel of 21 judges spent 10 hours judging the pies. The awards received over 5000 entries from more than 500 entrants. Previous supreme winners have included a mince and cheese, a potato top and a lamb cutlet and kumara mash.