Artisan Pies — Gastrology

Gastrology bloggers received the pies courtesy of Chilton's Artisan Foods.

With winter officially here, it was the perfect opportunity to dig into Chilton’s delicately handmade pies – each freshly made in their kitchen.

Chilton's Artisan Foods has been quietly making pies and other savoury foods for Australian families for years, having now developed over 250 lines of savoury foods from pies to quiches, frittatas and pasties.

Managing Director of Chilton's Artisan Foods, Phillip Marzella (who is known as the ultimate pie lover) has a long family history in connoisseur foods. His grandfather was the only baker in a small town, baking bread during the night for young partisans during WWII while his grandmother an accomplished pasta maker served fresh pasta to orphans. So, you can say making good food is in Phillip’s blood.

When Phillip came to Australia in the early 80’s his first part-time job as a fifteen year old was working with the original Piero Brunetti founder of the Brunetti cakes store. Today he’s excited about making everyone’s mealtime easy by serving up a homemade pie that not only tastes great but saves you having to make it.

What was apparent was the use of fresh, quality ingredients with uncompromising flavours, courtesy of being handmade with artisanal care.

Chilton’s pie pastry (a prime component of any excellent pie), was the perfect canvas in which to dunk in the gravied juices. Each pie pastry was perfectly made – a testament to being worked carefully by pastry maker, Maria (better known as ‘nonna’ in the Chilton’s kitchen) to give the fluffiest and softest crisp.

Lamb & Rosemary pie

While it was difficult to pick a favourite, the lamb & rosemary pie was probably our favourite - I say “probably” because to be honest, we loved each and every pie.

The classic combination of lamb and rosemary worked an absolute treat. Rich and hearty with generous morsels of beautifully slow cooked lamb, it was an excellent pie. The tender pieces of lamb combined flawless texture with equally superlative flavours. It was a pleasure to mop the decadent gravy up with the pie pastry. Yum!

Serving Chilton's pie was magnificently easy - all we had to do was pop the pies in the oven, put our feet up and enjoy some wine while dinner was being prepared.

Whether it's the Lamb and Rosemary, Chicken & Vegetable, Beef & Red Wine or Cauliflower Leek & Cheese pie - we can attest to their deliciousness. Each gold-crusted and welcoming, these pies make the sort of dinner that you cook without any special effort but with plenty of gratification.

What: Chilton’s Pies (also available as a family size)

How: Pop in the oven for ten minutes at 170C

Where: Stockists include many Melbourne cafes including Mr Speaker, CBD, Café La Venice, St Kilda, Café Gruppo on Collins and David Jones, CBD as well as gourmet supermarket Leo’s Fine Foods.