‘Hollands’ meat pie

By : | 1 Comment | On : March 2, 2016 | Category : baking, Cooking

Well, I have been experimenting, trying to get a pie filling that tastes like the great pie I love so much.
From the Hollands website there is a clue: beef and pork!
So I mixed 50% beef and 50% pork and cooked with an onion.
Having been an expert on Hollands meat pies through experience – they say that 10 000 hours make an expert, well I guess I must have eaten 10 000 meat pies, and its the juice I love. It’s peppery!
So the meat was seasoned with salt and lots of pepper.

The result: it tasted just like a posh version (though there is nothing posh about it really, except it’s all meat and no breadcrumbs, no stabailsers and that kind of stuff – all respect to Hollands, what do you expect for the price they are in the shops?

Anyway, down to price:
The meat cost me £7.00
The rest added to about £1.00, fat, flour, gas etc

This is enough to make about 14 Hollands meat pie sized pies. When I make a real batch they will be frozen for lunches etc. Is it a saving? Well it is about break even in money terms, but in knowing what you are eating, having control on your food, making something wonderful, we win hands down.

When you cook your own pies, everyone can smell them for hours. The family think you are clever, you talk about it, you pass on your recipes, you make it more or less peppery, more or less salty. If all you do is throw a frozen pie in the microwave – you miss out on so much!

Now I am at a crossroads.

Do I make a gelly stock with more pepper and a little salt, say a beef stock? When cold it will make a lovely picnic pie, but when hot, the gel will melt and the juices will flow.

So that’s the next stage and I will report back. As for this one, well it’s snowing outside and we are snowed in, so I have thickened the meat and will turn it into a presentable evening meal – they’ll all need warming up!


500 g Pork shoulder
500 g Frying steak
(You could simply use the best mince)
1 large onion chopped fine
10 g salt (2 level teaspoons)
3 g (1 teaspoon) white pepper
100 ml stock (You can use a stock cube)

Chop the onion very very fine – you can mince the onion, or grate it.
Fry in a little oil
Mince the meats and combine with all the ingredients.
Cook completely and simmer for ten minutes.

Make casings from shortcrust pastry and bake for 30 – 40 minutes on 170 C 325 F Gas 3

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Comment (1)

  1. posted by Andy on January 19, 2017

    500g beef mince
    Gelatine and stock via a cube of oxo beef
    White pepper
    Black pepper
    Cook 130 for 40 minds
    Inject stock mix before and after cooking


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