Open Your Pie Hole: Introducing Two Guys and a Pie

Posted: December 1st, 2011 | Author: LumDimSum | Filed under: A Day In My Life, Foodies & Dining Scene, Hot Tips, LDS Interviews | Tags: Andrew Papas, LumDimSum 1-on-1, Matthew Wong, Two Guys and a Pie | 3 Comments »

Meet Andrew Papas & Matt Wong.

These guys are no ordinary guys.  If you haven’t heard of them already, you will be hearing plenty of them both soon.

Andrew & Matt are the founding partners of the new venture: Two Guys and a Pie. They have taken on a daring challenge that no one else has yet to do: a business that successfully satisfies the demand for meat pies in Beijing.

The demand for meat pies may come strongest from Aussies, Kiwis, and Brits in Beijing, but I have no doubt that Americans and the local Chinese will be hopping on the meat pie wagon too!  A testament to the demand for meat pies, as soon as theBeijinger team heard about these guys, they ordered 11 pies in one go!  See their impressions and spin on Two Guys and a Pie in their blog post here.

I always brag to my friends and family back at home about the inspirational entrepreneurs I meet and befriend in Beijing and these two are another perfect example of this.  Here are two Aussie guys who were desperately craving authentic Aussie meat pies and have taken it upon themselves to do something about it.  And BOOM! – just a year in the making, they are launching their own business and are up to their neck in orders!

Don’t be fooled by the photos they post of themselves wearing bath robes and baking meat pies in their apartment kitchen.  Yes, it is true that is actually where their meat pies are currently being produced, but these guys are not only making seriously good meat pies from their kitchen, their business plan is quickly expanding and they are in for the long haul and very much dedicated to supplying the high demand for meat pies in Beijing!

Snapshots Behind-the-Scenes of Two Guys Making Some Pies:

Neither Andrew or Matt come from culinary or F&B backgrounds, but from the taste of these pies, it’s a shame they didn’t start earlier.

I was fortunate enough to get a private tasting of their creations, trying a variety of both their classic tried-and-true pies along with a couple new recipes they are experimenting with.

As they are just starting out, they currently are only offering a limited selection of pies, which they plan to quickly expand upon.  For now, they have two available options on their menu: their “Slow Loving Aussie” Pie made from 100% pure beef brisket, fried onions in a slow simmered, homemade beef reduction and their “Chunky Pom” Pie. Both pies selling at only RMB 20 each.

I skipped their classic beef pie and went straight for the “Chunky Pom” Pie featuring chunks of chicken curry and vegetables.  Perfect for Brits who are craving a curry fix.  *Notice the little bird detail at the top of the pie crust is their symbol for chicken (a cute touch and an easy way to keep track of your pies!)

“Chunky Pom” Pie (RMB 20)

 Tender chunks of chicken, fresh cut vegetables in our special madras style curry sauce. Like all Brit’s, everyone loves a bit of curry in their daily routine. 

From their new additions, I got to try a few of their “fancy pants” pies.  The first one I’ll introduce is the “Shepherd’s Wife”. 

“Who needs snuggle buddies in the winter when you have one of these babies to keep you warm?” – Matt Wong

The Shepherd’s Wife (RMB 25)

Their classic beef filling topped with a buttery mash potato mountain.

 A few other recipes they are experimenting with include their Moroccan Lamb and Texas Chili Pie. While the Moroccan Lamb was good (and I love the little lamb detail on the pie crust), I was a very big fan of their Texas Chili Pie.  They seemed to expect that conclusion given that I’m American, but I attribute my choice more to my preference for spice, flavor and MORE meat!  It’s loaded with chunks of steak and the spicy kick is just right.  There’s talk of offering it with a side of guacamole and that is probably the one thing that would make it even better!  I’m already drooling just writing about it again!

Inside shot of Moroccan Lamb Pie

Texas Chili Pie

Chunky steak with homemade Chili Paste

These two guys may be new on this unpredictable and rather fickle Beijing market, but they’ve got a great thing going and are fast on their toes to accommodate all the orders that are coming in!

Here’s a closer look into their business and operations as Andrew & Matt give LumDimSum the inside scoop behind Two Guys and a Pie, their inspiration behind their creations, and their ideal Pie scenario.

The Two Guys Behind the Pie: Andrew & Matt

Full Names:  Andrew Papas / Matthew Wong

Age: 36 / 29

Nationality:  Aussie

Occupation: Stock King / Dough Boy

Company Name: Two Guys and a Pie

Years in Beijing: 4 years / 4 years

LumDimSum Goes 1-on-2 with Andrew Papas and Matthew Wong

LDS:  Tell me the story behind Two Guys and a Pie.  Needless to say, you are the “Two Guys” but how/when did you two decide to have a pie?

AP:  We are two Australian’s living and working in Beijing who met, realised a mutual affection for pies and decided to try to introduce them into Beijing 

MW: The first time I went back to Australia for a visit, the item that was top of my list to bring back to Beijing was meat pies. So I sneaked a few packs onto my carryon baggage and my alibi if I got caught was that I was planning to ask the air steward to heat up the 12 pies for me to eat onboard…. Thankfully I didn’t get caught but I don’t think I would want to risk doing it again. I thought there’s gotta be an easier way to get my fix of pies and that’s when I spoke to Andrew and we decided to do something about it.

LDS: It’s a great name, I bet you both had fun with that one. What were some other good contenders and how this this one beat out the rest?

AP: Last year, when we first started thinking about making pies, we had started with BJ Bingz, even had a friend in Australia draw up a logo for us, there was also Peking Pies.  Although we are based in Beijing, we decided to go for a name that does not stick us in one city.  The name TWO GUYS  and a PIE was as simple as we could make it and Matt is a big fan of the tv show, “Two guys, a girl and a pizza place” so we’re paying homage to that.

MW: It’s got a good ring to it and we are literally 2 guys at the moment making pies. And yeah bring back the tv show!

LDS: For anyone who has never had a meat pie, how would you best sell one of your pies to a pie-virgin?

AP: To a Chinese person, I would describe it as a baked baozi, but better. To a foreigner; It is the perfect meal. delicious, hand rolled shortcrust pastry on the bottom, with flaky puff pastry enclosing a stew of slow simmered meat (or vegetables), sitting in a homemade gravy. Heaven in a pastry.

 MW: It has all the components you could ever want. It’s got meat (for vegetarians we will have a vegetarian one in future but I’m a meat guy), a sauciness which goes with the pastry and it’s got a nice flaky crust. You can have it as a snack or turn it into a full meal by having 2 pies or getting some chips/mash on the side.

LDS: What is so special about your pies? 

MW: Everything bar the puff is homemade. Our puff is currently imported puff although we hope to make everything in-house if things go well. Stock for the fillings are all made in house and the pies are handmade. No msg is used in our cooking.

LDS: Describe the perfect setting for eating a meat pie – where, when, how, drink, who, etc.

AP: For most people the pie is ubiquitous with footy and a beer.  Personally, I think there is a pie for all occasions.

MW: The meat pie is a very humble food. It’s not a fancy meal but something you can have on the run, at the pub or whilst watching the football etc. Best of all a pie fits perfectly in your hands! Everything tastes better when you use your hands….to eat.

LDS: Are you a “one pie kind of guy” or do you like to switch your pies up regularly?

AP: Generally I stick with the mince/chunky beef, but if I am having more than one a day, which is not uncommon, I will definitely try different varieties.

MW: I like to mix up my pies just as I do with my eating habits. I like Thai, Chinese, Japanese, Italian, Indian food etc and so I switch things up regularly. As we add more varieties I’ll be able to do that with pies too!

LDS: Which pie on your menu is your personal favorite?

AP: I am pretty happy with our Texas Chilli Beef that we are about done with. Big chunks of steak mixed with our hand made chili paste, it knocks you back for a moment, before mellowing into chilli bliss.

MW: My current fave is the Shepherd’s pie which has beef brisket cooked in our home made stock (the same in our original beef pie) and is topped with a creamy mashed potato. Its origins come from frugal housewives who thought of creative ways to use their leftover meat! Don’t worry the meat we use isn’t from last night’s dinner! Technically a shepherd’s pie uses lamb or mutton, but in Australia it’s quite common to use beef and we think it’s more suitable for a hearty meal during the Beijing winter.

LDS: Other than meat pies, what are your second choice kind of pie?

AP: Our soon to come Tandoori Vegetable Pie will definitely be my 2nd choice.  On the sweet side, I do not mind a slice or two of Banana Caramel Pie. 

MW: In America you called pizza a pie, so to cover all bases my favourite pizza “pie” is a thin crust pie with parma ham. In terms of sweet pies I’d have to go with an apple pie with a big helping of vanilla ice cream.

LDS: As I am someone with a serious sweet tooth, any chance you’ll start making some sweet pies soon?

AP: Apple Pies are definitely in our sights.

MW: We are looking into making apple or pumpkin pies especially given how many Americans are here!

LDS: Favorite pie quote?

AP: ‘Open your pie hole’  - David Chan 

MW: My favourite pie quote comes from notorious pie eater and Australian cricket legend, Shane Warne who has given up the pies to get into shape for his lover, the beautiful Liz Hurley.

“Feel like a hot pie with copious amounts of sauce with crinkle cut chips!!” he tweeted, before recovering his poise.

“NO Shane!! 78kg is target currently 82.5. Settle on a protein shake with an apple and banana – sob.”

His loss we say……..

LDS: Sky’s the limit for these two guys and their pies, where do you see yourselves and your pies in 5 years?

AP: We would love to be flying the pie flag all over China.

MW: We’d like both Chinese and foreigners to be able to get their fix of pies whether it be at the pub or a nearby shop. There’s good potential for pies to do well in our opinion as you can put any kind of cuisine into them to satisfy all kinds of tastes! If we can grab a share of the pie so to speak, we’ll be well pleased.

LDS: Now the million dollar question.  How does one get their hands on your pies? 

AP & MW: Beijingers can call: 13439908419 and pay cash upon delivery or they can also order from our website: twoguysandapie.com and pay via Paypal.   

Minimum order is 6 pies (pies range from RMB 20-25 each) and orders need to be placed 24 hours in advance. Presently delivery is free to Shuangjing, Guomao, Jinsong and CBD areas. Delivery outside these areas will attract a delivery charge. We are hoping to work with some delivery companies soon. If people have any enquiries they can email info@twoguysandapie.com

Also, for every 6 pies that are sold, 2 RMB will go towards a local orphanage in Beijing.

*Note: Readers should note that these pies are delivered frozen.  So unless you are among the lucky few in Beijing who have an oven in your kitchen (toaster ovens also work), you’ll be left with no choice but to nuke these pies in your microwave.

But MAYBE if you ask nice enough and if you give ample notice, there’s a slim chance Andrew/Matt will be willing to deliver some hot, fresh-out-the-oven pies to your door!  But don’t quote me on that and once again, I emphasize that it’s a slim chance.

Better to just invest in a small toaster oven and heat them up yourself!

Get in Line for Meat Pies

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