The Story of Fork-In Aussie Pie
Nick Bishop (who had 30+ years in global advertising and marketing communications), thought it was a great idea to open a pie shop in West LA.
He and his partner, Geri Chua approached their friend - Chef Joe Youkhan, (a Food Network "Chopped" Champion), and asked him to help.
Besides Joe's repeated advice to not go into the restaurant business, and the fact Joe didn't like the pies he tasted, he took the challenge to "make a pie that he wanted to eat".
Our Pies take 3 days to make.
What Joe didn't like about the pies he tasted was the lack of flavor(s), the toughness of the meat and the pastry.
Day 1 : We marinate the filling for 24 - 28 hours
Day 2 : We slow cook the filling, then let it rest overnight in its own juices
Day 3 : We blind bake the short crust pastry bottom, add our 48-52 hour filling, add a croissant top, and finish it in the oven for 34 minutes.