Food Review: Sargents Curry Pie

 Pies are one of the staple dietary requirements for the average Bogan. Curry pies, whilst fulfilling the basic dietary requirement could be seen as "gourmet". Fortunately, Sargents added the word TRADITIONAL which makes it OK.

The pies come as "re-heat and eat" - perfect for the Saturday Lunch. Instructions on the back make it easy to prepare - with the added bonus of warnings for microwave use - I mean who really wants a pie with a soggy crust?

So how does this culinary delight compare to the packaging?

Clearly there could be improvements in branding location and crimping, but it has the basic designs - its round, and made of pastry.

I heated the pies according to the instructions - 175 degrees for 30 minutes with the following results:

The pie on the right is a pretty good representation of the packet. The pie on the left has the classic warning sign - "watch out piping hot filling inside" - burnt tongue a distinct possibility.

Inside the pie:

Consistency is good - colour is excellent. You can see mince in the pie. There was a nice crunch punching through the pastry.

Taste was disappointing. For a Curry pie, I expected a lot more curry, instead it was a good meat pie with a slight curry flavour.

As this was the case, I decided to add my favourite Tomato Sauce, the one and only, Spring Gully.

This made the pie a lot better to devour. 

Overall?

Product Vs Packaging: 7/10

Ease of preparation: 8/10

Taste: 6/10

Value for Money: 9/10

Total: 7/10

This would score a Bogan Seal of Approval for Every day Use.