The pie of the month this February is our “PSY” pie; Gangnam in its stylin, this spicy beauty is filled with moist chicken that has been marinated in Gochujang (that is the red Korean chili paste), along with some spinach, sesame oil and special herbs.
Fellow pie eaters, we have our January pie! Get ready for the BBC (beef, bacon and cheese) – To borrow a quote from everyone’s favorite teen movie (or Matt’s at least), we use our classic Slow Lovin Aussie and have taken it to “the next step.”
We have added chunks of bacon to the filling and then a smattering of mozzarella cheese on top. The resulting pie is chewy, gooey and delish.
In December, you showed your love for the ‘Sup Lamb’. So much so, that we have had to keep making it. You can still find it in our store until the end of January!
The December pie is the “Sup Lamb.” Inspired by one of our fans who wanted a lamb pie akin to the Xinjiang chuan that you can find throughout Beijing. Your ‘Ge Men Er’ thought about this and while we cannot reproduce the black charcoal smokiness, what we can and have done is bring you the taste of Sunday roast in a pie.
We start by carving up a shoulder of lamb. Dousing it in flour, salt and pepper we then simmer cubes of lamb with some homely vegetables along with herbs and spices. After hours of stewing in a tomato-laced broth it’s good to go!
Each month we will offer a special pie, curated by one of you pie munchers!
The November pie of the month is “The Barney” and is in fact our first ever pie of the month.
A little quiche like, this is apparently how Kiwis like their pies. Blankets of bacon intertwined with egg and topped with cheese, pepper and slices of fresh tomatoes. A great little snack and perfect for brunch or dinner!
In order to be in the running for a future pie of the month, simply take a photo of yourself getting stuck into one of our pies and post it to our Facebook page or Weibo (哥们儿派) along with your pie idea! With Thanksgiving just around the corner we’d love to hear your ideas for the December pie!