Broomfields all-butter pastry pies are handcrafted by Ryan Broomfield on Sydney's Northern Beaches. Ryan uses the finest Australian ingredients from farmers, producers and market stallholders to create unique flavour combinations. Traditionally made with leftovers, the pie has always played a role in the war on waste. Broomfields continues to support this campaign through our choice of the tastiest, but often overlooked cuts of meat. We use chuck, cheek, flank or shank, slow-roasted in bone broth over 14-hours – producing the best flavour for you while helping Australian farmers and whole-beast butchers.