Our Pies

We’re pretty simple when it comes to what we believe in. We believe pies should be good for you, and good for you — so we craft each gourmet, handheld pie with real food from people and places we trust.

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In New Zealand, we don’t use words like “organic” or “natural” — we just call it food. It should be a given that ingredients come from humane and sustainable sources.

We take extra care with our pastry. Colorado’s high altitude means lower air pressure, and we’ve perfected what can be a challenging feat — making flaky, crisp, and succulent pie crusts using 100% pure butter, non-GMO, and unbleached flour.

 

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Our Flavours

For the most up-to-date “Pie Roll Call”, check our Instagram or Facebook feeds!

BACON BREKKIE
Free range scrambled egg, Boulder bacon, Monterrey Jack & cheddar cheese: $7.00

SAUSAGE BREKKIE
Free range scrambled egg, Boulder sausage, Monterrey jack & cheddar cheese: $7.00

GREEN CHILI BREKKIE
Free range scrambled egg, Green chili, Monterrey jack & cheddar cheese: $7.00

CAULIFLOWER TIKKA MASALA
We love a good curry. Our veggie version delights the senses with spices galore. Cauliflower, chickpeas and onions are slow-simmered in a creamy tomato-based sauce cooked to perfection with love: $8.00

MAC & CHEESE NIPPERS
These pasty-like pockets of goodness are full of silky, delicious bechamel sauce, lots and lots of cheddar cheese, and of course, noodles. Our nippers have the “three C’s” of any great food — cheesy, creamy, and comforting: $4.00

MUSHROOM & ALE
Our mushroom pie is a pie for the meat-lovers. Yes, you heard right! We go through a multi-step process of sauteing, de-glazing then simmering. The outcome is the most mushroomy-flavored pie ever: $8.50

PULLED PORK & BEAN
A classic picnic pie. Our pork is dry-rubbed and slow braised with onions in a rich broth, then hand-pulled and simmered for a few hours in a classic BBQ sauce and topped with baked beans: $8.50

RATATOUILLE
This hearty, yet bright and summery country dish from the Provence region of France is a mix of seasonal summer veggies: cherry tomatoes, zucchini, peppers, onion, eggplant, garlic, spices, and olive oil with fresh, light ricotta cheese: $8.50

SAUSAGE ROLLS (CLASSIC)
A traditional recipe made using Boulder Sausage wrapped in our all-butter pastry: $4.50

SAUSAGE ROLLS (HATCH GREEN CHILI)
A new twist on our sausage rolls with some extra Southwestern flavor. Our authentic recipe is blended with Hatch green chiles direct from New Mexico’s Hatch Valley, creating a delectable and unique combination of flavors: $4.50

STEAK & ALE
The definitive pie, the name speaks for itself. Slow-braised using Colorado beef, local hand-crafted ale, peas, carrots, and scratch-made gravy, creating the ultimate, flavorful bad ass pie: $8.50

STEAK & CHEESE
A classic New Zealand Favorite! Slow-cooked steak in a killer gravy topped with sharp white cheddar: $8.50

TRADITIONAL CHICKEN
Mind your peas and carrots! Our take on the classic chicken pot pie — the difference is our pie actually has chicken in it. It’s not all white gravy with a few bits of veg thrown in! Try the best, ditch the rest: $8.50


Pie Reheating & Storage Instructions

Keep Frozen until ready to use. Pies keep for three months frozen and three days defrost in refrigerator.

Keep in mind every oven and microwave can be a bit different, this is a guide to help you out.

Frozen Pies

From FROZEN there are a few different ways to reheat the pies. The inside temperature of the pie should reach 165℉.

Reheat pie in a 350-365℉ oven for about 40 minutes or until inside is at or above 165℉.

OR

Defrost in the microwave on a microwave safe plate for about 5 minutes then bake in a 350℉ oven for about 20 minutes or until inside is at or above  165℉.

Refrigerated Pies

From REFRIGERATED, heat in a 350℉ oven for about 25 minutes or until the inside temperature is at or above 165℉.

OR

Microwave the pie on a microwave safe plate for 3 minutes, let stand for 1 minute. Cooking instructions were developed using a 1100 watt microwave.


FAQ’s

Gluten Free Pies are not being produced at this time. We are asked repeatedly if we make GF Pies. For now, the answer is no because we do not manufacturer in a GF facility. As we grow, if there is a possibility of us opening up a manufacturing space with a sealed, approved GF space we will certainly consider it.

Vegan Pies are coming soon! We are working on crating Vegan pastry and Vegan filling- as soon as the Chef is happy with her recipes they will be available. (When Chef is happy, we’re all happy.)