Name: Brisket Pie - Rachel's Farm Regenerative Beef
Brand: Farmthru
SKU: prod_01KXYQHYQ8QJPY91YK9VPHRD4R
Price: 24 AUD
Availability: InStock

Slow-braised brisket, roast garlic and onion purée, Bovril gravy. Baked by Broomfields Pies.

We took regeneratively raised beef brisket from Rachel's Farm and handed it to the pie makers at Broomfields, a family of meat Pie makers hailing from England and who have been doing this properly for decades.

The brisket is braised low and slow until it pulls apart with a fork, then folded through a sweet roast garlic and onion purée and a deep, savoury Bovril gravy. All of it sealed in all-butter pastry that shatters on the first bite.

No fillers. No shortcuts. Just brisket, gravy and pastry, made by people who care about all three.

Details

Made in small batches
Frozen — bake from frozen, no thawing needed

To cook: Preheat oven to 180°C. Bake from frozen for 35–40 minutes until the pastry is deep golden and the filling is piping hot. Rest for 5 minutes before eating (it's worth it).

Slow-braised brisket, roast garlic and onion purée, Bovril gravy. Baked by Broomfields Pies.

No fillers. No shortcuts. Just brisket, gravy and pastry, made by people who care about all three.

Details

Made in small batches
Frozen — bake from frozen, no thawing needed

To cook: Preheat oven to 180°C. Bake from frozen for 35–40 minutes until the pastry is deep golden and the filling is piping hot. Rest for 5 minutes before eating (it's worth it).

❄ Frozen·Total 470g·2-Pack · 235g each

Energy1,880kJ (449cal)801kJ (191cal)18%

Protein33.2g14.1g52%

Fat, total18.3g7.8g26%

– saturated10.6g4.5g44%

Carbohydrate36.1g15.4g12%

– sugars1.8g-0.1g2%

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.