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Speaker 1: The first, of course, we are on the hunts for

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Speaker 1: mid Canterbury's best pie thanks to our friends at e

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Speaker 1: A Networks a very tasty mission. This morning your final

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Speaker 1: chance to cast a vote on the hawkeno Wey Ashburton

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Speaker 1: facebook page. Look forward to sharing the victor tomorrow. A

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Speaker 1: lot of the suggestions no surprise coming from Harvey's Bakehouse

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Speaker 1: on Creek Road. I rolled around there for a sneaky

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Speaker 1: peek behind the scenes of what it takes to pull

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Speaker 1: together a pie. We'll get some of this footage up

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Speaker 1: on our facey page a little later today. But the

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Speaker 1: thing that probably surprised me the most is how lengthy

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Speaker 1: the process is. So six am the trays come out

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Speaker 1: on Creek Road and then it takes until about midday

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Speaker 1: for the pies to eventually come out of the oven

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Speaker 1: and be popped into the warmer there. And a lot

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Speaker 1: of that is to do with the flaky pastry that

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Speaker 1: in itself is a four to five hour process of

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Speaker 1: folding and then resting. The key to a great pie

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Speaker 1: a whole bunch of patients, says Matt Harvey, and just

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Speaker 1: just taking your time, and that's what I tend to

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Speaker 1: share with wive amber, you know, after going in to

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Speaker 1: do better with the kids, to get them to bed

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Speaker 1: in the evenings, and then you've got that stack of

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Speaker 1: chores lined up once they're asleep. You know, you've got

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Speaker 1: to have that moment of rest for this potato to

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Speaker 1: just to just go easy.

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Speaker 2: Yeah.

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Speaker 3: I don't know if that process works for me or you,

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Speaker 3: but it seems to be working for us with the pies.

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Speaker 3: So you know, we're selling six hundred od pies a

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Speaker 3: day between the toe shops geez. But you've just got

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Speaker 3: to take your time with it. And when you see

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Speaker 3: those people lined up at the door at smoko time

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Speaker 3: to come and get the pies that you've been making,

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Speaker 3: it makes it all worth it.

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Speaker 2: Can you remember your first ever pie that you crafted?

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Speaker 3: When I first bought hundred pipers, where were only done

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Speaker 3: your basic ones, you know, your steak stack and cheese,

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Speaker 3: steak and mushroom, mince, mince and cheese, and that was

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Speaker 3: about it, baking and egg. And then we come up

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Speaker 3: with this idea for a small oakey barbecue beef, bacon

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Speaker 3: and cheese, and that's fast become our highest seller.

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Speaker 2: There's a lot of goodness in there, so that's the

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Speaker 2: top seller.

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Speaker 3: Yeah, yeah, we'd sell five times as much of those.

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Speaker 3: We've done a few novelty ones over the years. We

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Speaker 3: did a Kangaroo Monts one at one stage. Yeah, and

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Speaker 3: a ol Packer ol Packer pie we did for a

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Speaker 3: week while there. How they go, They went the biggest sellers,

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Speaker 3: So that's why we're not doing them anymore. The ones

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Speaker 3: that we're developed for the pie competition, we sort of

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Speaker 3: stick with our thirteen odd flavors that we do and

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Speaker 3: they go pretty well.

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Speaker 2: I mean that's a fair menu in itself and it

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Speaker 2: oh yeah, yeah, you've done a namesake pie, say like

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Speaker 2: the Luke Special.

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Speaker 3: No, not so much.

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Speaker 2: Now, I gotta rate my chances of getting my name

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Speaker 2: on a pie v my name on that new Ashburton Bridge.

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Speaker 3: Yeah, well we could. We could do a Luke pie.

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Speaker 3: You might have to come up with a flavor and

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Speaker 3: we can make it. We could. We could make a

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Speaker 3: go of something there.

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Speaker 2: Yeah, what have I got to draw from inspiration wise

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Speaker 2: at the moment? Play do Oh and toddless.

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Speaker 3: Knot if they Toddles that would be.

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Speaker 1: Infester I think that one would prove the hardest sell

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Speaker 1: of them all. Thankfully, there's many other yummy options on

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Speaker 1: the menu. Do you consider one of those the best

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Speaker 1: in mid Canterbury or whatever else it is. Let us know.

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Speaker 1: Final charts on the hawkn Ellie Ashburton facebook page today