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Fat Bastard Pies

  1. Southland
  2. Invercargi̇ll Bakery

Reviews, get directions and contact details for Fat Bastard Pies

Fat Bastard Pies
Address: 158 Tay Street, Invercargill 9810, New Zealand
State: Southland
City: Invercargill
Zip Code: 9810


Opening Hours

Monday: 6:30 AM – 4:00 PM
Tuesday: 6:30 AM – 4:00 PM
Wednesday: 6:30 AM – 4:00 PM
Thursday: 6:30 AM – 4:00 PM
Friday: 6:30 AM – 4:00 PM
Saturday: Closed
Sunday: Closed

Update Info
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Reviews
Ordered a box of 8 which had steak n cheese, mince n cheese, cranberry chicken & Brie, seafood & creamy chicken. There were 6 of us that tried them all and had mixed reviews but overall they were really good especially the seafood & cranberry chicken were the most delicious. Delivery to Auckland was good and the packaging was amazing. They are good size fat bastard pies too:. They were filling the pastry on top was a bit too flaky but other than that good kiwi pies that are up there with some of the best bakeries in Auckland. Easy cooking instructions it only took 20mins and came out perfect.
Strong contender in the “best pies” debate and the best reason to visit Invercargill. We had a Bacon & Egg solid and Mr Mince & Big Cheese fantastic for breakfast, followed by a delicious custard square. Walked out with a box of fresh pies, fantastic value at 6 for $36. Standout had to be The Big Nude Seafood, followed closely for me by the Southland Mutton, and all the pies I chose were winners. The pastry is outstanding and the size and fillings are truly impressive, they are quite a meal! They heat really well at home so well worth taking away. Friendly helpful service, definitely will return or get my craving sorted with an online order or two.
Pies were yum! I had the miss steak and cheese which I liked. Serving size good too. Service and atmosphere were what you would expect for a hole in the wall pie shop
Delicious kiwi pies. We had the spicey moo, the chicken cranberry Brie, the fat lamb, and the chicken pie. They were all really delicious, my fav was the chicken cranberry Brie though.
The pastry was the best part. A bit on the salty side for my liking, but it was cooked to perfection.nI had steak and mushroom. There was a herb used, I'm not 100% on my identification - I think it was Thyme. The overall flavour was too heavy, very earthy. I expect it to be earthy, but this was over the top, the Thyme dominated. I couldn't 'taste' the mushroom because the flavours weren't balanced.nThere was very little gravy and it was very punchy. The beef-: could have been amazing but it was so dry and over cooked that it got stuck in my throat. The beef fibres were very tight.nTo their credit there was no gristle- this was awesome.nNew Zealanders', we love our pies and we are probably some of the worlds biggest critics.nWhat's needed:nLess cooking time- allow for reheating and put that on the bag!nLess pepper, less salt, flavour balancingnMore gravynnA steak and mushroom pie should be a serving of a steak and mushroom casserole encased in a yummy pastry
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