We were invited to Rain Bar (near Deansgate Locks) to taste a few Hollands famous pies, ale and port to compliment the fillings. We happily accepted the invite and scoffed to our hearts content – how very northern, we thought!
Produced in Lancashire for over 160 years, Holland’s Pies is one of theNorth West’s best-loved pie makers; producing a range of delicious pies, puddings and pastries.
Famous for its rich, tasty fillings, traditional baking methods and of course its unique shortcrust pastry, Holland’s Pies use only the freshest vegetables, prime cuts of meat and locally sourced mature cheddar cheese to make up its succulent, savoury selection.
Holland’s Pies offers an unmistakable blend of shortcrust pastry, which has a firm texture that doesn’t crumble, making sure you never lose a crumb! It also contains less fat than a standard shortcrust pastry – with its well-guarded, secret technique dating back to a post-war recipe.
Fillings are prepared the traditional way; simmered and slow-cooked in open top pans for maximum flavour and tenderness. It’s this method that makes Holland’s Pie’s products reminiscent of home cooking.
Holland’s Pies produces over 1 million pies per week. Favourites in the range include the best-selling potato and meat pie, meat pie, steak & kidney pie and pudding and cheese and onion pie.
Holland’s Potato & Meat Pie – a combination of minced beef and onions together with chunks of diced potato and Holland’s secret seasoning. Wilja & Esitma potatoes are used, which add a buttery note to the flavour. The filling is slow cooked, resulting in a wholesome, homemade-style pie.
Holland’s Meat Pie – a blend of minced pork & minced beef, seasoned with salt and pepper. This is the only pie that Holland’s bake in a tin as opposed to a foil. The filling is baked from raw in the pastry case; it’s this method that allows the meat juices to soak into the pastry, creating a doughy layer on the inside of the pastry case. The tin helps create the renowned “fried bottom” effect on the base of the pie. It keeps the pastry base crisp and the meat juices in the pie.
Holland’s Steak & Kidney Pie – made using quality cuts of diced beef, minced beef and diced beef kidney. Slow cooked for several hours to produce tender meat in a rich gravy. No artificial seasonings or flavours are added, just salt and pepper and skilled nurturing.
Holland’s Steak & Kidney Pudding – made using quality cuts of diced beef, minced beef and diced kidney. Slow cooked for several hours to produce tender meat in a rich gravy. No artificial seasonings or flavours are added, just salt and pepper and skilled nurturing. Holland’s pudding pastry is made using a historical recipe, which contrary to belief does not contain suet.
Holland’s Cheese & Onion Pie – created using locally sourced mature Cheddar cheese, from the award-winning Dewlay creamery in Garstang and produced from the milk of cows grazed exclusively on Bowland Fells and Fylde Pastures, it is seasoned with salt and pepper to finish.
For further information on the Holland’s Pie range please visit www.hollandspies.co.uk.
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