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.

Short Crust Pastry

Short Crust 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

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!

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%).

Gravy

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

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 Recipie

Our Secret Recipie

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

People

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!

What Doesn’t Make A Great Pie

Hydrogenated Fats

Hydrogenated Fats

We don't put any of these into our products!

Colours And Flavourings

Colours And Flavourings

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

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.