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Fillings Recipes
Pie making is an art and over the decades has changed and grown the same as music or fashion, in flowing alongside and guiding societies interest, choices and tastes.
But everything is rooted in its origins, and traditions are formed to be the basis of any future alterations or additions to the existing formula. So we thought we would offer our own recipes, some of which have been in our possession for almost a century.
Have a look through below and if you have any issues, remember our forum of Bakers & Butchers may be able to help with any questions you have.
You will find out how to make pork pies, as well as steak pie recipes, pastry recipes along with savoury and sweet filling recipes.
Savoury Recipes
All weights are in grams unless otherwise stated.
Savoury Pate Filling
Ingredients
Minced Beef
Beef Sausage Meat
Hydrated Mince TVP
Dried Onions
Savoury Extract
Pepper
Water
400
400
400
50
20
3
500
Method
Mix all the above ingredients together and bring to the boil.
Allow to cook for 5 minutes, then add the following:
Flour
Gravy Powder
Water
50
50
150
When thickened add 150g of Sage & Onion Stuffing Mix.
Once cooled this mixture may be piped.
Special Rusk - Required For Other Recipes
Ingredients
Soft Flour
Salt
Baking Powder
Cold Water
1600
25
100
1000
Method
Dough up, mould, bake, then cool and break up into pieces for drying and crushing.
Pork Pie Filling
Ingredients
Lean Pork
Belly or Fat Pork
Mixed Rusk
Seasoning
400
200
200 (1 Part Rusk / 2 Parts Water)
20
Method
Mix the seasoning with the rusk before adding the meat.
Most proprietary seasonings especially formulated for pork pies will contain quantities of sodium nitrate as a colournt, and should be used according to the makers instructions.
Sizes of pies will vary but in general the three most widely manufactured are :
60g, 125g & 500g or 2oz baked, 4oz baked & 1lb baked
In estimating the quantities of pastry & meat, the easiest guide is to divide the total unbaked by 2.
Cornish Pasties (Fresh Vegetables)
Ingredients
Minced Beef
Onions
Potatoes
Mashed Potato
Turnip
Carrot
Seasoning
1200
300
600
600
300
300
25
Method
Dice potatoes, turnip and carrot & mix with beef, mashed potato & seasoning.
Cornish Pasties (Dry Mix)
Ingredients
Cornish Pastie Mix
Mince TVP
Dried Onions
600
150
100
Method
Soak the above in water for 12 hours, bring slowly to the boil, simmer 10 minutes, drain off liquor and retain.
Minced Beef
Savoury Extract
Lard
Seasoning
Thyme & Sage
600
10
100
25
3
Add the above to the prepared cool veg and add sufficient of the retained liquor to achieve a soft moist filling.
A pastie of approximately 6oz finished weight will consist of equal quantities of paste & filling.
Veal & Ham Pie Filling
Ingredients
Boneless Veal
Baked Bacon Knuckles
2000
3 (x units)
Method
The veal must be cooked in chunks in seasoned liquid until tender. Then minced together with the boned bacon.
Formulation varies but the final pie mixture should as for pork pies, with the addition of half the quantity of rusk and hydrated agar-agar solution as is required for pork pies.
As the hydrated agar-agar solution should be prepared from the liquid in which the meat has been cooked the seasoning should be adjusted accordingly. Approximately 20g per 1000g filling.
Steak & Kidney Pie Filling
Ingredients
Lean Beef
Kidney
Onion
Water
Seasoning
Hydrolised Protein
Gravy Powder
Water
800
200
100
500
25
25
75
100
Method
Cut and pre-cook the meat in the manner required and thicken. Cool before using it.
This mix will be greatly improved by a 25% addition of hydrated TVP cooked with the meat.
Generally made in 4oz and 6oz units or large plate family pies.
Chicken & Mushroom Pies
Ingredients
Pre-Cooked Chicken
Chopped Mushrooms
Flour
Margarine
Milk
Chicken Stock
Chicken Seasoning
Chicken Pie Flavour
1200
525
150
150
960
300
30
40
Method
Mix flour and margarine to a crumble and sprinkle onto the boiling milk and stock, stirring well until thick. Add chicken pieces and mushrooms, cool before filling.
Again Chicken TVP can be added to improved the finished pie.
Seasonings
All weights are in grams unless otherwise stated.
Steak Pie Seasoning
Ingredients
Salt
White Pepper
Ginger (Ground)
Pimento (Ground)
400
80
15
8
Rate of usage 15 grams per 400 grams
Pork Pie Seasoning
Ingredients
Salt
White Pepper
Nutmeg (Ground)
Sage (Ground)
400
75
15
15
Rate of usage 15 grams per 400 grams
Chicken Pie Seasoning
Ingredients
Salt
White Pepper
Nutmeg (Ground)
Cayenne (Ground)
Mace (Ground)
Clove (Ground)
400
72
15
15
8
8
Rate of usage 15 grams per 400 grams
Seasoning for cooking liquid (2.5kg Meat) - Suitable For Veal / Chicken or Bacon
Ingredients
Pepper Corns
Cloves
Sprig of Thyme
Bay Leaves
Blades of Mace
8
6
4
2
Sweet Recipes
All weights are in grams unless otherwise stated.
Apple Filling
Ingredients
Apples
Water
Sugar
Cinnamon
Mace
Lemon Juice
Instant Starch
2400
600
400
3
4
25
100
Method
The starch must be thoroughly mixed with the sugar before adding to the apples, water, etc. This will thicken in the cold and will thicken more as it bakes.
Blackcurrant Filling
Ingredients
Blackcurrents (Solid Pack)
Juice & Water
Sugar
Instant Starch
1400
500
300
75
Method
Prepared in the same way as apples. Because of the relatively high price of Blackcurrants this filling can be extended by the condition of more water, sugar and starch or by mixing with Blackcurrant jam.
Franzipan Filling
Ingredients
Margarine
Sugar
Eggs
Fine Coconut
Cake Crumb
Soft Flour
60
600
750
300
300
200
Method
Made on the all in principal beating for 4 minutes on a medium speed. A little yellow colour and almond flavour may be added if required.
Custard Filling
Ingredients
Eggs
Sugar
Salt
Vanilla
Egg Yellow
Fresh Milk
7 Units
150
2
2
2 Units
1000
Method
Blend by whisking eggs, salt and sugar. Leave to stand for 30 minutes before pouring in to pastry shells.
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