We’ve heard (don’t ask how, we just did) that the Queen is rather partial to a pork pie. Sydneysiders, too, are fans of the British classic, and there is no better place to find the perfect pie than Patchett’s Pies in Sydney’s south.
Second-generation owner Dan Patchett has been selling pies for 25 years, along with other items such as caramel slices, petit fours and coffee roasted locally in nearby Marrickville.
The recipe itself is a closely guarded secret given to Dan Patchett’s mum almost three decades ago by the then award-winning Master pie maker of the UK. “It comes from the North of England from a place called Skipton,” explains Patchett. “It was given to my mother on the proviso that she would never make a pork pie in the UK again – and she kept her word.”
Even though the recipe is distinctly British, all of the produce used to make the his pies is sourced locally. The pork is reared in New South Wales, the pastry is made on site and the combination keeps the customers coming back for more.
“It’s the right cut of meat and the blend of herbs and spices that makes the best pork pie,” says Patchett. “You’ve got to have the right kind of fat and more importantly, get the hot-water crust pastry right.”
With five sizes of pork pie on offer – from the smallest, personal pie to the largest made for sharing – there is a pie for every occasion. But on this most auspicious of days how best to enjoy you pie? We asked the pie maker himself.