Vegemite and cheese pie: Four N Twenty combines favourites to make ultimate Aussie feast

THE meat pie is Australia’s unofficial national dish, but Four n’Twenty might have just made it official with the new Vegemite and cheese pie. But how does it taste?

Carlton AFLW star Tayla Harris tries the new Vegemite and cheese pie from Four 'N Twenty. Picture: Jay Town

THE meat pie is Australia’s unofficial national dish, but Four’N Twenty is taking it to a whole new level by adding Vegemite.

The famous brands have combined to create a ’Mite-y tasty mouthful.

The pie takes the classic beef mince recipe, adds cheese and finishes with a Vegemite-spiked gravy to create a true-blue taste.

Pies and footy go hand in hand, so to launch the Vegemite pie, Four’N Twenty has announced a sponsorship deal with AFL Women’s stars Tayla Harris and Daisy Pearce.

“My two favourite foods have finally come together,” Pearce said.

“For me, this is a bit of a game-changer, for the (footy) industry and for my tastebuds.”

It’s not the first time Vegemite has been used to pimp up a pie.

At Attica in Ripponlea, chef Ben Shewry serves “Gazza’s Vegemite pie” — a lamb and Vegemite pastry pie — as part of his world-famous $250-a-head menu.

The limited edition Four’N Twenty pie will be available at Coles from Monday.

So there’s only one thing to do ... it’s not called a pie hole for nothing.

HUGH JACKMAN TEACHES JIMMY FALLON THE CORRECT WAY TO EAT VEGEMITE

Carlton AFLW star Tayla Harris withthe new Vegemite and cheese pies. Picture: Jay Town

SO, HOW DOES IT TASTE? DAN STOCK TAKES A BITE

VEGEMITE is many a home cook’s secret weapon, used to add salty, savoury depth to gravy, meats, sauces and even roasted veg.

So it makes a whole lot of sense to add it to a pie.

There is no mistaking the Vegemite in this pie – they haven’t skimped on it, which is good to see - and its salty richness works really well with the beef.

I like the combo.

The cheese, however, lets the pie down – it’s the industrial strength plastic stuff that might work on toast under the grill after a long night at the pub, but its artificialness here detracts from the meaty gravy.

The pastry is functional.

And like all pies, it always tastes better if you don’t think about it too hard.

6.5/10