Our Lake Farm Gourmet Pies

Our pies are slightly more expensive than traditionally made gourmet pies – but for good reason.  Using trusted, award winning beef means making no compromises!

Our pies are slightly more expensive than traditionally made gourmet pies – but for good reason.  Using trusted, award winning beef means making no compromises!

Pie Weight:
“Gourmet” has a loose definition – it often means “larger size” and gourmet pies we have seen vary in weights from a low 185 grams, up to 235 grams.  We decided to make ours supersized – at 240 – 250 grams per pie.

Meat content:
The next shortcut area is the amount of meat used in some pie.  Its stands to reason that you can make a cheaper pie if you use less meat, more water and thickening agents.  We don’t want to do this. Or pies have almost 90 grams of meat in each pie – pure meat without compromise.

Flavour enhancers:
In the old days MSG was used to add extra flavour to pies. It’s a no-no now – but “relatives” to MSG are often added – so they can still be promoted as “MSG free”. We don’t agree – and feel that good old salt – herbs and garlic are the healthy alternative and do a great job. Speaking of healthy, we spare the salt, where we can and avoid allergens in our mixes.

“Traditional” Pies:
Our customers buy pies from Lake farm because they trust the source and  love the comfort of knowing what’s in our pies.

Not everyone likes exotic pies – so we have included “Traditional Pies” with tons of flavour  and plenty of meat wrapped in delicious flakey pastry.  Of course, for some,  the traditional steak or mince pie is just not right without cheese so we have made that an option for you.

Our Cheeses:
The sad reality is that the amount of cheese used in some pies is pretty small 5-10 grams and mass produced.  That’s not for us!

Our Traditional Pies have Aged Gouda (and lots of it) giving great taste.  This cheese also has a higher melting point so it does not “disappear” into the filling when heated. And we are so happy to partner with Meyer Cheese – award winning Gouda cheese makers in Hamilton.

Using some of our Italian Piedmontese beef meant we just had to find an Italian blue cheese to infuse into the mix – as a complement to the black olives and sun dried tomatoes.  We found a locally produced New Zealand cheese – made in the traditional Gorgonzola style – yummy!

Gluten:
Sorry to all our gluten intolerant friends.  Gluten is included in the flour used, and also in the pastry.

Our Beef:
Angus is the most famous and popular of all the cattle breeds.  We have a special Angus breeding program designed around supreme carcass characteristics, high marbling, large eye muscle area, bt most important – docility.

We also crossbreed some of our Angus with Italian Piedmontese cattle – for extra tenderness and healthiness.  In the future we are aiming to add Japanese Wagyu beef to the mix also.  Wagyu cattle are perhaps the most desired of all beef breeds– because of the supreme marbling. We are already breeding Angus/Wagyu cross cattle but  these cattle are not ready yet. Good things take time  – but stay tuned!