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

Maragarine

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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