Hi to any Calgarians out there - We recently bought some steak pies from the British shop in WEM - they were made by MacEwan's Meats in Calgary. Great pies! But they only had a few left and don't get another order in for 2 months. They also sell back bacon (UK style) and sausages (UK recipe) apparently.


We were wondering if we could bulk buy direct from MacEwan's but can't find their details on the web so if anyone knows a web-address, telephone number etc, or another outlet for them in Calgary or Edmonton - please could you post the info?

Thanks eversomuch (it was our first decent savoury pie we've had in 3 years! we are hungry for more... ).

MacEwans Meats
Address : 17-9620 Elbow Drive SW, Calgary, AB T2V 1M2
Telephone : 403-228-9999
Category : Meat Dealers-Retail
Directory : Others, Calgary

Hope that helps.

Thanks chippers I feel a bulk order coming on....

Why don't you make your own ??? and as for "English sausages" they taste like sawdust, try some off the german/swiss ones

Their pork pies are fab, as is their back bacon - sausages left a bit to be desired though - we make our own now.

Thanks for the tips

Re the sausages - what can I say, we're a weird family, don't actually like too much meat in our sausages! We like the filler you get in the English/Irish cheapos. We've tried the German and good quality Canadian - far too much meat for us.

We did look into to making our own - even got as far as a place that sells the skins in Edmonton, but they only sell loads at a time and recommended a sausage stuffer at about $90. Before we shell out, we're working on a recipe that suits us - in the meantime we thought the ones by MacEwans might be ok but maybe not...

I ment make the pies your self If you want to make English style sausages,just go to the nearest lumber yard,grab handfuls of sawdust off the floor,and pack it into a condom with some pork fat. Voila an English banger

We bought a meat grinder with sausage attachment, from the local hunting shop for $44 and got a packet of skins from the same place (we bought natural skins, they are packed in salt which you wash off before using, and we had about 30 skins in the pack) The skins last for ages if you keep them in the fridge.

We usually make up 2 kilos of meat/fat/breadcrumbs combined which makes about 30 sausages.
One little tip, always fry off a bit of your sausage mix to taste before going to the bother of making up the sausages!

MacEwans are famous locally for their Haggis too!

Try the Farmer's market down Crowchild Trail, by the barracks for an alternative pie source. There is a pie stall there where you can sample the pies before you buy.

One of the tastiest pies we've had since arriving was a "Hunter's Pie" from the venison counter in the market though. Srumdiddlyumptious!!!!

I was telling the MIL that hubby likes to go to MacEwans for his bacon and she asked if you could get a nice piece of Scottish Beef there!

I laughingly explained that Alberta was famous for its own beef, and it was cheaper than chicken here!

But how much did you pay for said pie in there Ladymoose?
The one time I popped in there I promptly popped back out again as the prices seemed extortionate !

The pies were $4.50 each (8 oz) - full of meat and really nice short crust pastry. They apparently have chicken and mushroom, steak and kidney and steak and mushroom also - but they were out of stock when hubby called. I guess they were a bit pricey but compared to the horrible stuff they sell in Superstore it's worth it - I know they'll all get eaten. We'll have to try those other mentioned too - pork pies - very nice Prices on chocolate and beans etc are way too much though - we'll not be buying that stuff in the British shop.

Thanks for the sausage making tips too - I'll pass them on to hubbie (yet another use for condoms - he will be pleased ). He has a mission to make the quintessential Irish sausage - I can see many experiments coming. He made Thai fishcakes tonight - not a great success due to some dodgy fish but he tried bless him. It was Irish soda bread last weekend and a scone/rock cake affair he called TV buns. Just trying to create a little bit of Dublin in rural Alberta.

They make excellent party treats, blown tight, at Catholic School parent's nights.