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Frank lee bent asked the question on another thread.

So, what's the good oil of meat pies in PP?

I'm pretty sure the only pies I've had over the years have been the Mince Pie from/at Kiwi Bakery. They're ok, but could be better.

Recommendations or suggestions anyone.

Got o be the pies from Aussie Bakery.

You mean Aussie Gourmet?

Saw some of theirs frozen at Super Duper Mart recently.

Superstore on 1986, same street as Sen Sok hospital.

Cheap, too, only 75c each, beef, chicken, pork.

Anyone heading out there let me know, bit far to travel for a (food) pie.

It's questions like this that make you glad you live in Siem Reap where a lovely lady not only makes much better pies than those Aussie Gourmet/Kitchen ones (which may be the worst pies I have ever encountered and I've eaten from the Tesco "value" range...) but also delivers them for free, saving walking and thus making your pie even more unhealthy!

Username Taken wrote:You mean Aussie Gourmet?

Saw some of theirs frozen at Super Duper Mart recently.

That's the one. They are nothing fancy but taste like a slice of home.

As in the other thread: there is no such thing as a "good" meat pie.

Pourquoi?

In Snookyville I get my meat pies from the bakery at Lucky Ocean Supermarket. Along with cake, doughnuts, pie.

vladimir wrote:Pourquoi?

Since our last review of meat pies in 2006 Food Standards Australia New Zealand (FSANZ) have improved the definition of a meat pie. Previously, a meat pie had to contain 25% ‘meat’, which could include parts of the animal such as . snouts, ears, tongue roots, tendons and blood vessels

Now, under the Food Standards Code, a meat pie must contain a minimum of 25% ‘meat flesh’.

So, let me get this straight. A meat pie only needs to contain 25% meat to be ‘legal’. Being as most of the pie is actually not meat, shouldn’t it be called a meat-ish pie? Or perhaps, a hint-o­f­-meat pie? Or maybe even a looks-like-meat-but-isn’t-really pie?

Meat flesh includes the skeletal muscle of any slaughtered animal (any!!!) as well as any ‘attached’ animal rind, fat, connective tissue, nerve, blood and blood vessels.

But it doesn’t have to be beef, (of course it doesn’t) muscle meat from buffalo, camel, cattle, deer, goat, hare, pig, poultry or sheep can be used to manufacture meat pies and doesn’t need to be specified on the label.

While unpleasant, gristle, generally connective tissue and blood vessels attached to the meat, is allowed by the Food Standards Code.

Mrs Mac’s, Sargents Premium Chunky Beef Royale and Herbert Adams Pepper Steak Chunky pies barely make the minimum requirement, all containing just over 25% meat as required by the Food Standards Code. In our last test of meat pies in 2006, Big Ben Extra Tasty, Sargents Traditional and Black & Gold pies failed to meet the standard. We’re pleased to see these manufacturers have since lifted their game to meet the 25% requirement.