Proof is in the filling when it comes to our healthy pie preferences

Gluten-free mince pie. Photo / Janna Dixon

Will Kiwi pie-lovers take to healthier options?

We asked six colleagues from an Auckland office to sample seven pies.

They were pleasantly surprised by the gourmet varieties, but put off by the cheapies.

Ross Walter, 22, Isaac Anstis, 25, Kim Reed, 33, Rob Vercoe, 41, Graeme Wightman, 42 and Jeanette Freer, 45 were unanimous in their dislike of a $3 mince and cheese pie from a dairy.

Another cheap mince and cheese version from an Auckland bakery also failed to find favour. Vercoe described it as "cheap and nasty" while Freer said it was "sour".

All six tasters enjoyed a gluten-free mince pie made by Angelo Georgalli of The Food Room in Ponsonby, praising its texture and good quality meat.

Another of Georgalli's gourmet pies, a 98.4 per cent fat-free filo pastry version containing roast chicken breast, caramelised onion, low fat feta, pumpkin and capsicum, was described as "outstanding" by Wightman.

Another gourmet offering, the beef brisket with red wine pie from Auckland's Wild Wheat, was described as having a good gravy and nice flavour.

"I would buy it again," said Freer.

The group said they ate more pies in their student days, but still indulged occasionally.