The Pie Guys CY

14/09/2026

Lets get this Spud Show on the road. 🥔

Creamy Fluffy Cyprus Spuds with a range of toppings.

13/09/2026

Don’t mind us… just slaving away on a Sunday so you don’t have to cook 😂🥧

We’re here, the ovens are HOT, the pies are flying and we’re ready to feed you!

⏰ OPEN TODAY 11AM–4PM

Because Sundays are for eating good food… not washing pots. 😏

13/09/2026

Great to meet you all on Friday 🥧 Cracking bunch of new and regular customers.

Always great catching up and hearing what you're all up to 👀

I had every intention of getting some pictures/footage with some of you during the meet... that went out the window 😅

Feel free to post any or below if you've got any! 📸

Going forward we'll post a rota so you always know when and where to find us 🗓️

In the meantime order at theofficialpieguys.com

See you soon! 👋 Pie for now 😄

11/09/2026

😉😜 I’ll fight anyone….. who says otherwise 😂😂

11/09/2026

Good Morning!

MANDRIA, PISSOURI, AKROTIRI & NICOSIA - James will see you all today at the below following times 👌🏽

10/09/2026

09/09/2026

Last Orders at the Pie Bar

08/09/2026

Look at these beauties just out the oven. Traditionally made Scotch Pies right here in Paphos.

Get your orders in before 12:00 Wednesday for the locations below in the photo. 👍

08/09/2026

Check this out, where it all began, the original from hardworking humble beginnings to national treasure.

Absolutely brilliant, we love The Scotch Pie 🏴󠁧󠁢󠁳󠁣󠁴󠁿🥧.

Check out our version we think its no bad, made traditionally with minced mutton, fried onions, spiced with white and cayenne pepper and a touch of stock.

Wrapped up in our (becoming famous) golden crusted hand crafted hot water crust pastry 🤪



Theofficialpieguys.com

🥧 It is the only pie in the world with its own legal definition, and it was invented so a working man could eat standing up in the cold.

The Scotch pie.

The case is hot water crust, which is pastry made with boiling water and fat rather than cold butter. That sounds like a small technical difference and it is actually the whole point. Hot water crust sets rigid. It stands up on its own without a tin, it holds its shape, and it will sit in your hand full of scalding meat without collapsing. It is not really pastry in the flaky sense. It is a container that happens to be edible.

Inside it, traditionally, minced mutton, well peppered. Beef only took over in the nineteen fifties and sixties.

And the lid sits low, sunk about a centimetre below the rim, which leaves a little well at the top. That well was not decoration. It was for beans, or gravy, or a spoonful of mashed potato, or an egg cracked in and baked. 🍛

The pie as we know it comes out of the late seventeen and early eighteen hundreds, when it was sold as the penny mutton pie. Small, because a penny is small. There is an advert for them from a Dundee baker in 1865, and by then they were already ordinary.

Then football arrived and made them immortal. There is an advertisement in the Glasgow press from September 1892 promoting a match at Ibrox with hot pies and Bovril served. That is not a modern joke about Scottish football catering. That is the founding document of it.

The legal bit is real too. The Meat Pie and Sausage Roll Regulations of 1967 define a Scottish pie as a shallow cylindrical case, no more than five inches across, minced beef or mutton, no jelly, at least twenty per cent meat.

And since 1999 there has been a World Championship for them, started by a Fife butcher, judged every year in earnest.

No grand history, no royal patronage, no clan attached. Just a small hot thing that ordinary Scottish people have been eating on cold afternoons for two hundred years, and would defend to the death. 🏴󠁧󠁢󠁳󠁣󠁴󠁿

07/09/2026

Have you tried one yet? A baked tatttttttie. Proper comfort food! If you haven’t tried our homemade signature coleslaw - i would definitley reccomend!

It’s hard to find a tasty one here & ours… well it’s addictive! 😂😍