Brisket Pie - Rachel's Farm Regenerative Beef

We specialise in handcrafted, traditional all-butter pastry British pies.

They are handcrafted by Ryan Broomfield in Sydney.

Starting with our pastry, we use an all-butter recipe that's finely pressed into custom-made tins to ensure a light and crisp bite.

Our fillings come from a variety of sources including farmers, producers, butchers and market stallholders across New South Wales.

We work with one of the top butchers in Sydney to get the best produce available. We use the tastiest, but often overlooked cuts of meat - flank, shin or heel, slow-roasted in bone broth over 14-hours which produces the best flavour.

We link directly with the other producers at the farmers markets that we attend in Sydney and use their produce whenever possible, like Prickle Hill Produce, The Gourmet Potato Company and Pepe Saya.

We have three classic flavours that are always on the menu:

Wagyu Beef and Onion – Slow-roasted beef, roast garlic and white onion purée, cinnamon, black and white pepper and Bovril gravy

Chicken and Leek – Pot-roasted free-range Bannockburn chicken, roasted baby leeks, English mustard cream, white wine and poppy seeds

Cheese and Onion – Cheddar cheese, butter-braised onions, nutmeg and Panko

We also offer a special or chef collaboration.

We’ve collaborated with some of Sydney’s leading chefs which keeps our range fresh and appealing, offering something unique for every pie lover such as Pepper Steak with Sauce by Manu Feildel, a Steak, Stout and Dripping pie with Nik Hill, a mushroom pie with Mike McEnearney and a fire smoked brisket with Lennox Hastie. These bespoke flavours often become one of our specials.