Wensley’s Pork Pies are made using only the finest Queensland fresh pork, coarsely chopped and combined with a blend of seasonings all encrusted within a golden hot water crust pastry. Exactly the same recipe and process as Melton Mowbray. A natural bone stock jelly is used after baking to enhance the flavour and to help keep the meat succulent.

Until moving out to Australia 4 years ago Tony had the honour of managing the bakery for the most famous of all these Pork pie bakeries, Dickinson & Morris ‘Ye Olde Pork Pie Shoppe’ which is located in Melton Mowbray, which have been baking pies since 1851.

“After immigrating to Australia it was never our intention to start baking traditional British products in Australia. But by pure chance a local Deli owner discovered our past history of making Pork Pies and asked us to supply them a few. “Apparently it was a common whinge amongst the British expatriates frequenting his shop that they “couldn’t find a ‘proper’ Pork pie anywhere”! We only went into the shop for a piece of Stilton Cheese and the next thing I know we’re back making Pork Pies again.

 “Nothing we make is ‘out of a packet’. We even blend all of our own seasonings. So when you try a Wensley’s Pork Pie, Cornish pasty or any of the Wensley’s Sausages it will be a truly unique experience not found anywhere else in Australia and will take you back to the UK.”

No preservatives or flavour enhancers are used in our pies

Due to the freshness of the product, this is currently only available in the Sydney Store