The pie takes on many forms in Australian culture. It's a football game staple, a midnight snack between bars, eating competition fodder and the source of an infinite number of burnt tongues.

Whether it comes from a bakery or a pub doesn't bother us too much, but there are a few "musts". A pie must be hot – almost too hot to eat straight away. The pastry must be flakey, the filling must be rich and (sorry, vegetarians) meaty, and by damn that pastry should cover the whole pie. Stews with roofs of pastry are just that. They're not pies.

Saga Lyte

Luxuriously buttery and rich star-shaped pastry parcels, available until sold out.

35 Tumbalong Boulevard, Haymarket

Bourke Street Bakery

Famous beef pies that'll tempt even the strictest vegetarians.

633 Bourke Street, Surry Hills

Black Star Pastry Newtown

Try the free-range lamb shoulder and red wine pie.

277 Australia Street, Newtown

Flour and Stone

The first port of call for a premium lamb number.

53 Riley Street, Woolloomooloo

Lorraine’s Patisserie

The same Lorraine that invented Rockpool's famous date tart.

Shop 5, Palings Lane 320 George Street, Sydney

Rockpool Bar & Grill

At $42, it's easily the most expensive pie on this list, but certainly one of the best.

66 Hunter Street, Sydney

Textbook Boulangerie Patisserie

Chicken, mushroom and truffle.

274 Botany Road, Alexandria
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