The Great Australian Bake Off

The perfect combination of these three delicious pies stacked together is well worth the effort!


  • Pastry

  • 450g salted butter

  • 6 eggs

  • 600ml water

  • 1.35kg plain flour

  • 2 tsp table salt

  • 3 extra eggs for glazing

  • Pie 1 – meat (pork)

  • 1 kg pork mince (lean)

  • 400g pork belly (minced)

  • 300g smoky bacon

  • 50g piece of mace (not powdered)

  • ½ tsp nutmeg

  • 2 tbsp chopped fresh sage leaves

  • 2 tsp chopped fresh thyme leaves

  • Salt and pepper

  • Pie 2 – cheese and onion

  • 1 medium sized potato

  • 2 large brown onions

  • 1 tbsp plain flour

  • 100ml full cream milk

  • 100ml thickened cream

  • 150g mature cheddar cheese

  • 1 tsp hot English mustard

  • Salt and pepper

  • Pie 3 – apple and clove

  • 4 Granny Smith apples

  • ½ tsp ground cloves

  • ¼ tsp ground nutmeg

  • 2 tsp orange rind

  • 1 ½ cups brown sugar

  • 3 tsp lemon juice


  • 1.

    To make the pastry, put the water and butter on boil till melted. Mix eggs, flour and salt in mixer, pour in the water/butter with the dough hook moving at a slow speed. Place in fridge.

  • 2.

    To make the pork filling, toss the pork mince with a little flour. Mix through the chopped up bacon and ground spices. Season with salt/pepper. Line the largest cake tin with dough, fill with the pork mixture, top, egg wash and bake.

  • 3.

    For the cheese filling, slice potatoes and onion thinly. Microwave potato slightly to start cooking process. Layer in lined cake tin. Make bechamel with remaining ingredients. Pour over potato mix and bake.

  • 4.

    For the apple pie, slice apples thinly, toss in spices. Line pan with pastry and arrange Apple in a rose pattern. Apply lattice lid and bake.

  • 5.

    Stack the pies and cry a little!

Nutritional information

Nutritional analysis per serving (46 servings)

  • Energy 362kj
  • Fat Total 21g
  • Saturated Fat 10g
  • Protein 11g
  • Carbohydrate 30g
  • Sugar 5g
  • Sodium 318mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Sandi6Report
The pie tin sizes would be helpful !!!