"Our pies reflect our love of wholesome food -- we are proud to say we use 100% pure butter in our pastry, and local, responsibly-raised meat inside our pies."
Erynn and Megan (Owners of Kanga)
Minced beef in a rich beef gravy. *Best enjoyed with ketchup
Traditional minced beef filling with chunks of white cheddar cheese - a favorite amongst Kiwis (or New Zealanders). *Best enjoyed with ketchup
Juicy pieces of Steak and Bacon, braised with Amsterdam Downtown Brown Ale and a savoury gravy.
Our take on this northern Indian classic. Chicken curry in a creamy tomato sauce - not too spicy!
Mum's Chicken Pie
Chicken pot pie, with a splash of Australian Pinot Grigio from Mallee Rock vineyards.
Roasted zucchini and caramelized onion in a peppery, garlicky cream-cheese sauce.
Baking frozen Kanga pies at home?
Follow these instructions for perfect Aussie meat pies:
- Lightly egg wash the pies, for that sexy sheen
- Bake for 45-55 minutes at 385°F
- Allow to cool for 15 minutes
We’ll be sharing what’s happening behind the scenes, what new flavours are coming out and other exciting news as we go.
Mates' Masala Pie
Indian chickpea curry (that we learned from an Indian cooking legend!) with stewed eggplant and sweet potato. This is a spicy one!
Pepper Steak Pie
Chunks of steak braised in Amsterdam Downtown Brown ale and a super peppery beef gravy.
Spinach and Canadian feta wrapped in our signature butter puff pastry.
Sanagan’s mild Italian sausage wrapped in our signature butter puff pastry.