What's more Australian than a meat pie and sauce?

In the lead-up to Australia Day, one pie connoisseur has upped the ante and invented what could be considered a true-blue icon.

A deli in Western Australia's remote Pilbara region has mixed the nation's coat of arms with their love of beer to create the Emu Export pie.

The pie quickly proved a hit, with the first batch selling out on debut.

"This state goes crazy for bush chook things," said Karratha businessman Bart Parsons.

"I was thinking of a new pie flavour and I thought 'I've got emu meat available, and I've got Emu Export readily available … why the hell hasn't this been done'," he said.

Mr Parsons, who owns numerous venues within the City of Karratha, has long had a love affair with the beer, which is now brewed in South Australia and bottled in Tasmania.

Originally the beverage, which dates back to 1908, was brewed in WA.

Mr Parsons believes he outdid himself this week when he added the patriotic pie to the deli's menu.

Karratha publican Bart Parsons pictured with his Emu Export Pie. ( ABC North West: Rebecca Parish )

A limited edition batch of the pies were cooked in the lead up to Australia day and according to Mr Parsons, the pies flew off the shelves.

But it was no easy feat — chefs had to wait a week for a specialty butcher in Perth to deliver the meat.

"Its always a process in the Pilbara," Mr Parsons said.

"If you've got an idea, you can't just get it done.

"It's not like Perth where you can just drive around the corner and get the ingredients — you've got to wait, so it can be a bit frustrating, because I like to see my ideas come to fruition immediately."

Red hot success

Mr Parsons said the recipe was not exactly a secret, but he kept tight lipped on the measurements.

"The ratios are secret, but there's emu meat, there's actually a fair bit of [beer] in there," he said.

"It's not overpowering [but] the balancing items being carrots, celery, peas and onion, which are all quite sweet, so they take off the gamey-ness of that meat.

"So it tastes very normal, there's gravy powder and a few extra little things.

"But yeah, a little bit of extra tang with the beer at the end — not to quote Paul Kelly."

According to Mr Parsons, these pies won't take too long to sell. ( ABC North West: Rebecca Parish )

New addition to strange pie smorgasbord

Mr Parsons is certainly not the first Australian to come up with a strange and wonderful pie creation.

Burketown butcher and baker Geoff Darrach started selling a barramundi pie in far North Queensland in 2015, while camel pies are a hit at the Birdsville Bakery in outback Queensland.

In true Australian fashion, Four'N Twenty created a beef, cheese and vegemite pie.

And while it is unclear who first sold the 'pie floater', which combines pork, mushy peas and gravy, it is popular around the country.

Of course emu meat is eaten around the country, and even occasionally combined with kangaroo for what is known as the 'coat of arms'.