Martin Dewey, behind it all explains more about his pledge to match tries with pies; “Pie and rugby, what’s not to love?! The recipes are incredible and encompass ingredients from every continent.  It’s going to be hectic in the kitchen but the pies taste amazing and should get everyone living and eating Rugby World Cup fever!  I am a big fan of the Canadian Moose Pie but we will see how the matches play out.”

So as the teams line up for every match, the fixture will be mirrored in Square Pie Restaurants and the results board broadcast through the website:  to kick off in week 1 will see England, the Dallaglio Foundation Steak & ale pie up against Fiji, the braised Fijian Goat Curry in a vegetable sauce.  Will the traditional choice smash the more daring choice or will we see the Fijian pie drop kick a few last minute pie sales to win the opening game.

The 20 pies have been a year in development and took Square Pie to every corner of the world, no other British pie company has ever made such an extreme range of pies! Highlights include…

The Australian Pie:  You will be getting your budgie smugglers out for these when you taste this mouth-watering Kangaroo, Field Mushroom and Aussie Shiraz combination. Backed by the pundits it seems this pie might have a chance at the championship.

The Springbok Pie: This pie packs a big flavour, South African springbok sausage wrapped up in the spiciest sauce in the tournament and wrapped in golden pastry.

Dallaglio Foundation Steak and ale pie : The English classic representing Rugby World Cup winner Lawrence Dallaglio’s charity, the Dallaglio Foundation.  A great pie representing a great cause with 10p on every pie sale going to the foundation in Square Pie restaurants as well as selected London Tesco stores and Ocado.

Here’s the tasty line-up…  


Kangaroo, slowly cooked with field mushrooms & Aussie Shiraz


An English classic, the Dallaglio Foundation Steak and Ale


Caw’s Cennin a Thatwes aka buttered leeks in a cheesy, creamy sauce


Braised Goat in a medium hot curry, with vegetable sauce


Pastel de Carne aka braised mince beef with herby butternut squash

South Africa

Springbok Sausage in a spicy casserole


Mango Spiced Chicken in a coconut broth


Tender Chicken with stir fry vegetables in a Teriyaki Sauce


Haggis in a rich whisky sauce, Neaps & Tatties


Tender Maple Pulled Pork in a three bean BBQ bean sauce

New Zealand

A Kiwi classic, prime Mince cooked in a rich sauce and Cheddar Cheese


Corned Beef Hash in a rich red wine casserole


Tender Chicken Kale Moa Curry with a mild and creamy sauce


Slow-cooked Chicken with Mushroom, Sour Cream & Green Ajika


Slow-cooked Lamb potjiekos with garlic and ginger


Le Classic Cassoulet aka chicken in red wine with sausage and haricot beans


Hearty Irish Lamb Stew with potato casserole


Bolognese beef, slow cooked in a rich ragu sauce


French, Canadian Moose pie – a Square Pie first!


White Bean & Vegetable Stew