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Parkes Phoenix

Try a Gourmet Dish Pie this Winter…

June 30, 2016 By Maggi Barnard

the-dish-at-parkes-5016

“The Dish Pies are the best pies ever” is a typical response Craig Smith gets for his handmade red wine beef pies. The popularity of the pies has grown so much that Craig often receives pre-orders from people in other states for pick up when they are travelling through Parkes.

While pies are standard fare when it comes to Australian food, Craig created a unique recipe that puts the Dish Pies in a class of their own. When he took over the Dish Café he first sold pies made in Melbourne, but it was getting too costly and he made a decision that put him on the ‘pie map’: to start making his own. “I found a French farmhouse recipe for the base that is very unique. Using yeast to ferment the dough, instead of the standard short crust pastry, gives it a very tasty base.”

The richness and flavour are important to Craig, he can only make small batches at a time, as the dough is very sticky and not that easy to handle compared to conventional pie pastry.

The filling of chuck steak, red wine and caramelised onions is cooked slowly for hours until tender and thick. The finishing touch to this ensemble of deliciousness is the pie lid made from homemade puff pastry. If beef and red wine doesn’t get your mouth watering, Dish Pies come in other flavours too: chicken and mushroom, chicken and leek and curry chicken and three styles; cocktail, normal or family size. Bulk orders are welcomed by contacting the Dish Café on 6862 1566, or you can purchase or order at Parkes Cellars. The Dish Pies can also be frozen as a convenient dinner option at a later date. Tuck in and warm up this winter.

Filed Under: Articles, General Interest

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