Adelaide’s top 25 pies from the city to the sea
THERE is nothing like a pastry-encrusted lunchtime treat to warm you up on a winter’s day. Here’s where you’ll find 25 of Adelaide’s best pies.
- Here are 25 pizzas with pizzazz in Adelaide ....
- ... and top yiros spots ...
- ... and our best fish and chips ...
- ... and our top 10 steaks ...
- ... not to forget our most mouth-watering burgers
IT’S that time of year when those cravings for hot pastries really ramp up. It’s time for some pie talk — here’s 25 of our favs from across Adelaide.
Don’t forget to share with us where you head for a great-tasting pie.
THE CITY
By Sophie Perri
Meat pie with rosemary, red wine and caramelised onion, Butterfingers
THE guys at Butterfingers have taken the humble meat pie a few steps further by adding rosemary, red wine and caramelised onion to the mix.
It’s the only one owner Donny Tiani will have with sauce — other flavours like the duck and chestnut or Moroccan lamb are best devoured plain, or with a side salad.
Tiani is always playing around with new, fancy flavours which is why prices range from $6.50 to $13, but with everything made by hand and real butter used in the pastry, you know you’re paying for quality.
6/168 Melbourne St, North Adelaide, 7225 8855.
Meat pie, Price’s Bakery
FOR a country style meat pie in the city, wander over to the Southern Cross food court.
This long-running family bakery from Kadina has a different pie special on each week, but standard options include the traditional meat pie and pepper steak pie.
Prices range from $3-$3.80. This is not a misprint.
Southern Cross Arcade, 8410 5633.
Chicken Neufchâtel pies, Nove on Luce
THE chicken Neufchâtel pies sitting on the counter of this social enterprise cafe look like they belong on the windowsill of a country house.
Chef Alex Haines makes these fresh each day. She does not skimp on the chicken, and the pastry is light and flaky. You’ll get a pie for $6.50.
The cafe has a gluten-free pie option, too.
9 Light Square, 8321 9973.
Beef brisket, shiraz and mushroom pie floater in green pea soup with Beerenberg chutney, Kings Head
THIS huge, hearty winter warmer is so good that New York Times restaurant critic Mimi Sheraton has mentioned it in the book she released in January, 1,000 Foods To Eat Before You Die.
Interstate and international visitors come in especially to try this.
Hotel manager Ben Sampson says half of the diners who order this don’t actually finish it — and those who do just want to lean back and put their feet up.
It’s $22 — the silverbeet, thyme, leek, potato & Woodside chevre pie floater is $20.
Cnr King William and Sturt streets, 8212 6657.
Chunky steak, bacon and cheese pie, Bakery on O’Connell
BEING a 24-hour bakery means catering to hungry hordes of people with the late night munchies.
Bakery on O’Connell were smart enough to conjure up something best devoured after midnight, and that is the chunky steak, bacon and cheese pie.
Really though, there’s never a bad time to eat this pie so go forth and conquer it whenever the craving hits.
Other varieties include chicken parmi, potato and beef mince and steak and mushroom.
Their pie floaters were also mentioned in Mimi Sheraton’s book.
Prices: $4.40 — $4.80 for standard pies, $6.80-$7.30 for pie floaters.
44 O’Connell St, North Adelaide, 8361 7377.
THE EAST
By David Penrose
Chunky beef and potato pie — St Peters Bakehouse & Coffee Shop
THERE never seems to be a quiet time at this St Peters institution.
A popular choice is the chunky beef and potato pie.
This tasty offering may not be far off a traditional pie, but it stands out from the crowd. Generous chunks of meat covered with a mountain of delicate potato with a crisp top make it a filling pie.
No pie is complete without one of their incredible chocolate doughnuts.
Chunky beef and potato pie $4.50. 66 Seventh Ave, St Peters, Phone 8362 2191
Braised lamb shank pie — The Village Baker
WHEN owner/chef Ben Sasche started The Village Baker at Burnside in 2004 he took the braised lamb shank pie he was cooking at The Sauce restaurant with him. Good move. The bakery’s signature dish is a pastry case jam-packed with pleasure.
The shanks are braised for four-five hours, accompanied by diced vegetables and red wine.
It is topped off with a sprig of rosemary poked in its cap.
The braised lamb shank pie is $5.20at Burnside Village, Shop 3, 437 Portrush Rd, Glenside, 8338 0367; Shop 10, 715 South Rd, Black Forest, 8351 4447
Chunky beef and mushroom pie — St Georges Bakehouse
THIS eastern bakery is a proven winner, coming away with a national championship a few years back for best pie.
One bite into its chunky beef and mushroom and you will want to give St Georges a medal, too.
It is a handsome looking pastry with a flaky lid and golden tan to match. Inside, prepare to be greeted by big chunks of beef so tender they fall apart, and an appropriate amount of mushroom.
Prices start at $4.70.6/476 Portrush Rd, Linden Park, 8338 2400; 2/400 Magill Rd, Kensington Park, 8333 3633
Beef and Guinness pie — Akkerman’s Blackwood Bakery
NESTLED in the foothills for more than 25 years, Akkerman’s has become a popular choice for locals and visitors alike.
Its beef and Guinness is a genuine melt-in-your-mouth delight.
The meat is slow-cooked to make it nice and tender and the pastry is golden and flaky.
The chilli chicken pie also provides a different and tasty option.
Beef and Guinness pie $5.10.183 Main Rd, Blackwood phone 8370 2874.
Chicken and vegetable pie — Dulwich Bakery
SCATTERED around the east and inner-south, Dulwich Bakery has a range of options catering for lovers of all baked goods.
Its chicken pies are a treat. The chicken and vegetable is a beauty, with decent-sized chunks and a nice flaky case. More recent additions to the menu include chicken curry and chicken satay.
Chicken and vegetable pie $4.90.66 Dulwich Ave, Dulwich, phone 8364 1836*
*Also has stores in the east and inner-south at Beulah Park, Pasadena, Malvern and Unley
THE NORTH
By Elizabeth Henson
Chunky steak with potato, bacon and cheese — Fabulous Baker Boys
FABULOUS Baker Boys owner Bronwen Dittmar says locals are drawn to her chunky steak with potato, bacon and cheese pie.
“They just love them,” she says. “They always spot them because of the potato, bacon and cheese on top.
“It’s quite a nice-looking pie too.”
Bronwen says the bakery slowly cooks the meat to ensure it is tender and adds a secret ingredient to boost its flavour.
“They’re just fabulous,” she says.
“We do them in a large version too, like a family size — they’re quite popular as well.”
Shop 3, 2 Montague Rd, Pooraka, $4.60.
Lamb pie — Para Hills Hot Bread Bakery
PARA Hills Hot Bread Bakery owner Thoi Nguyen says the shop’s lamb pie is a hot favourite.
Mr Nguyen says the combination of the pie’s crispy pastry and flavoursome filling make it a popular choice.
“Inside the pie we’ve got tender lamb and carrot and rosemary and potato and the special thing we put in is fish sauce,” he says.
“It’s got lots of flavour.”
Head to 513-519 Bridge Rd, Para Hills. $5.
Guinness Pie — Fox and Firkin English Pub
FOX and Firkin English Pub owner Michael Golotta says the hotel’s famous Guinness Pie is definitely not a pie floater, despite some obvious similarities.
“It’s a beef and Guinness pie and it’s all made from scratch,” he says.
“We serve it with chips and mushy peas and gravy on top.”
Michael says it is a standout winner with diners.
“It’s quite rich tasting, definitely its own distinct flavour,” he says.
“It’s by far our most popular dish.”
The Fox and Firkin is at 1370 North East Road, Tea Tree Gully. The dish $17.90.
Egg, bacon and cheese pie — Rhineland Bakery
RHINELAND Bakery manager Michael Kotter says his bakery’s egg, bacon and cheese pies fly out of the oven at all times of the day, but are particularly popular in the morning.
“Its pretty much just got a cracked egg in it with bacon on top and cheese, and mince meat inside,” he says.
“They’re sort of like a breakfast pie.
“They’re pretty popular right before lunch.”
Michael says the pies are full of flavour and their $4 price tag adds to their appeal. Elizabeth Shopping Centre.
The Barossa pie — Sunrise Bakery
SUNRISE Bakery retail assistant Rikki-Lee Makins says the Barossa pie is “worth every cent” at $4.85.
“It’s got steak, bacon, cheese and mettwurst,” she says.
It is this combination of flavours that makes the pie a customer favourite.
“They always say it’s really nice and tasty and always come back for more,” she says. The Sunrise Bakery is on the corner of Salisbury Highway and Waterloo Corner Rd, Salisbury.
THE SOUTH
By Michael Milnes
Tuna, potato and cheese pie — Beck’s Bakehouse
BAKER Dan Beck says his tuna, potato and cheese pies are one of the most popular with his customers.
“We get a lot of people coming back for that one, it is our signature pie,” Mr Beck says.
“It is like a tuna mornay with mashed potato and melted cheddar cheese on top.
“We have got a big local following because we put a lot of emphasis on good service — we have got some great staff.”
Find this $4.70 bargain at 25 Clarke St, Port Noarlunga.
Chicken cacciatore — Home Grain Bakery
OWNER Toff West says every month they create a pie of the month using local produce.
“Right now we have got the chicken cacciatore pie,” Mr West says.
“If a customer comes into our bakery and asks for a plain pie, I tell them we don’t have any plain pies”.
Home grain also have a bakery at McLaren Flat.
Chicken cacciatore pie is $6.50. Head to 13 Old Coach Rd, Aldinga.
Garlic prawn pie — Aldinga Bay Seafood
THE shop can boast an Academy Award winning actor as a fan of one of its pies.
Russell Crowe stopped at the shop when he was scouting locations for his film The Water Diviner in 2013, owner Derek Matheson says.
“It had always been popular but Russell Crowe made the garlic prawn pies even more popular,” Mr Matheson says.
“Our scallop pie would be nearly as popular and our Peking duck pie walks out the door.
“We do a flavour of the month and currently it is a Thai green chicken pie.”
You can find them at 15 Old Coach Rd, Aldinga.
Bangers and mash pie — Seaford Homestyle Bakery
BEEF, bacon and cheese along with satay chicken and pepper steak pies are big hits with the customers, bakery owner Paul Page says.
“But we have got a real following for our bangers and mash pies,” he says.
“It has got a normal pie base with barbecue sausages and gravy and potato over the top.
“There a lot of English people around here and they love their bangers and mash.”
Bangers and mash pie, $4.60.Shop 12, Seaford Shopping Centre, Commercial Rd, Seaford.
Broccoli and cauliflower — Morphett Vale Fresh Bakery
OWNER Norm Crittendensays his bushman pies are a favourite with customers, but it's the broccoli and cauliflower pie that are the bakery’s real hit.
“It works really well, people try it and say that is really good,” he says.
“Customers are surprised it does work. We have been making it for a really long time now.”
Broccoli and cauliflower pie, $4.30. Shop 1, 201 Main South Rd, Morphett Vale.
THE WEST
Kutis Eichler
Lentil and sweet potato — Swedish Tarts Patisserie
THE Swedes are known for making great meatballs and Saabs, but they also make great pies.
Swedish Tarts Patisserie on Semaphore Rd serves up a range of flaky, filling and flavoursome pies.
The best is the curry-flavoured lentil and sweet potato pie, which has the perfect balance of spice and sweetness. Cost: $5.50. Find them at 40 Semaphore Rd, Semaphore
Chunky beef — Hallett Cove Bakery
THE pastry is flaky and golden, the meat is top notch and the gravy is rich. The chunky beef pie at the Hallett Cove Bakery is hard to go past.
Locals and visitors alike cannot get enough of this mouth-watering pie. Cost: $4.80. The Hallett Cove Bakery is at 1/33-43 Barramundi Drive, Hallett Cove.
Chicken and lemongrass — Brighton Jetty Bakery
INSPIRED by Thai flavours, the Chicken with Lemongrass and Coconut pie was so popular as Brighton Jetty Bakery’s Pie of the Month in November 2013, it has been put on their menu full-time.
It is still one of their top selling pies. Made with chunks of chicken and a fresh combination of lemongrass, coconut, ginger, onion and a kick of chilli, it has customers drooling and craving more.
Cost: $4.80 at 83 Jetty Rd, Brighton.
Angus Beef — Red Door Bakery
ADELAIDE pie enthusiasts rave about this pastry — and with good reason.
Handmade with high-quality, local ingredients, this well-sized, meaty pie has quickly become the star of Emma and Garth Grierson’s Queen St store. Serve with chilli jam.
You will not regret it. Cost: $6 at 22 Elizabeth St, Croydon.
Gourmet Chicken — Cafe De Vili’s
YOU will find pies with fancier names, more exotic ingredients and a more attractive appearance, but for a pastry with heart and history, Vili’s Gourmet Chicken Pie is the one.
The Hungarian-born Adelaide success story has been making pies for more than 40 years with his simple ingredients and wholesome recipes. Simply delicious.
Cost: $4.60. 2—14 Manchester Street, Mile End.
TELL US BELOW: Where do you get your favourite pie?