WA pie and sausage roll maker Mrs Mac’s has banked its future on a new range of pies — butter chicken, beef rendang, premium Angus, apple and cinnamon — launched this week.

They have been designed exclusively for sale at the new Perth Stadium and The Weekend West was invited to Mrs Mac’s Morley factory for an exclusive first taste.

The family-owned company was last week awarded the contract to supply both savoury and sweet pastries — including the “legendary” Mrs Mac’s standard meat pie — to Perth Stadium.

Third-generation owner Rob MacGregor said the new range was the best they had made.

“WA beef, WA flour, no ‘trim’ just big chunks of fresh meat; we’ve thrown everything at our new range,” Mr MacGregor said.

“These new pies take everything we make — not just the stadium range — up a notch.”

Camera Icon One of Mrs Mac’s owners Rob MacGregor with a new apple and cinnamon pie which will be available at Perth Stadium. Credit: Simon Santi/The West Australian

But it’s the introduction of a range of sweet and dessert pies that has excited Perth’s pie pundits.

“It’s back to the future for us,” Mr MacGregor said.

“Mrs Mac’s hasn’t made a sweet pie for over a generation, so it’s effectively a new range.

“It’s an exciting time for us with an ever-increasing range of products and rapidly increasing sales in Australia and overseas.”

Mrs Mac’s began making pies in 1954 when Mr MacGregor’s grandfather Ken MacGregor opened for business in a small Northbridge bakery.

Sixty-three years later, Mrs Mac’s produces 100 million pies, sausage rolls and baked goods every year, employs 350 people and is expecting earnings of $115 million in the current financial year.

Camera Icon New stadium pies: Beef rendang. Credit: Simon Santi/The West Australian

“After the death of my dad (Ian MacGregor) in 2013, the company lost its way with revenues down to as little as $10 million per annum,” Mr MacGregor said.

“The business was lost without him. It’s taken a few years, but the company is now stronger and better than its ever been.”

But what about the new pies?

Mrs Mac’s premium Angus pie, made with intercostal (rib) meat, and a new-formula gravy, is the best mass-produced meat pie this reviewer has eaten.

The pastry case is a new high point for production pies: it’s light, flaky and airy.

The apple and cinnamon pie — which could have been overly sweet and syrupy — was chunky and just sweet enough.

Our pick of the bunch? The butter chicken pie.