What makes a great pie?
We know we’ve got something special here. Our way of doing things has won the hearts of pie-eaters for generations and is enjoyed by millions of people today. That’s why we stick to what we’re good at, with our secret recipes and cooking methods, our quality cuts of meat and our specially mixed pastry. It’s about making sure everything that leaves our kitchen has the same home-baked taste people have demanded for decades.
Shortcrust pastry
Our shortcrust pastry is naturally low in fat. This makes for a sturdier pie case, meaning it won’t crumble in your hands and cover your shirt in gravy – perfect for eating on the move!
It's also special because of the unique way it's prepared. Most pastry is kept cold at all stages of development but at Holland’s we actively use hot water in the mixing stage. Typically, this means our products need less fat (16%) compared to our competitors (40%).
Base
Our Meat Pie is the only one of our pies to be cooked in a tin, not foil. This gives the famous ‘fried bottom’ effect, which keeps the pastry base crisp and the tasty jelly in the pie until you take the first bite!
Gravy
We cook most of our fillings by slowly simmering meat in its own juices in open-topped pans to create our rich, flavoursome gravy. This helps to give Holland’s pies and puds their wholesome, home-cooked taste.
Filling
We cook all of our raw ingredients together in a pan allowing flavours to develop naturally. In comparison, some of our competitors buy in pre-cooked meat and then add to a pre-bought in sauce. That's why we can rely on the natural flavours of our ingredients to give our pies their great taste. We strive to use the finest ingredients in our pies, from specialist locally sourced cheese to prime cuts of diced beef containing only 5% fat.
Our secret special recipe
Our traditional jelly was returned to our Meat Pies by popular demand. After cooking, they’re injected with gelatine gravy to keep the meat moist and, when warmed up, create the unique gravy everyone associates with Holland’s.
People
But, to many, it’s the personal approach that makes Holland’s what it is. A dedicated cookhouse team are specially trained to work in the ‘Big Kitchen’ and ensure that every filling is just right and our oven minder, who has been baking for 25 years, knows just by the colour of the pastry if the settings need to be altered. We don't see the point in relying on equipment where people can do a much better job!
And what doesn't make a great pie…
Hydrogenated Fats
We don't put any of these into our products!
Unnecessary flavourings and colourings
Where possible, we don’t use any artificial flavourings or colourings, and only use stocks or bouillons when we absolutely have to. We’ve even completely removed MSG from all of our products.
Too much salt
We aim to ensure our products fall within the Food Standard Authority’s guidelines for sodium levels, and some fall much lower.
@djbentley we'll see what we can do Daniel ;) I bet your looking forward to the footy season starting to get your hands on the balti pie :)