The meat pie, often considered to be a greasy, guilty pleasure from your local servo, is also an opportunity for restaurants to show off their creative flair with a spin on a comfort food classic.
Whether you're baking pies daily to tempt customers to your front cabinet, or you're looking to create a new favourite on your restaurant's menu, the Metos Combi Kettle can help you streamline the process to achieve the perfect pie.
From humble beginnings
The meat pie has a long history, reaching back to the days of Ancient Greece and Rome. In the first iteration of what would go on to be the pies we know and love, the pastry was tall, with straight sides and a flat top – inspiring the name "coffyn" or coffin. The pastry was mostly used in Mediaeval times as a way to store meat, especially at sea.
Far from being meat boxes, modern pies contain a creative array of flavour combinations that continue to delight customers with their new but nostalgic taste.
Easy as pie
Automating your pie production is simple with the ultimate trio of commercial kitchen equipment essentials – the Metos Kettle, VF60 Varifiller and the Tagliavini deck oven.
Rather than having your staff spend precious time labouring over your pie meat at the stove, the Metos combi kettle frees up a pair of hands thanks to its ability to automatically add water. Once the meat is place inside, the Metos kettle adds water before starting the mixing process – you can choose both the speed and direction of the mixing, helping to break up the meat as it heats. Thanks to the fully heated jacket and integrated mixer, cooking time is reduced, making for more efficient pie production.
Once the meat is cooked, you can increase the mixing speed, add your thickening agent to the mixture and allow the meat to cook out as usual once the thickener is fully incorporated. Turn off the heat and keep the mixing setting at a low speed to cool the pie mix down.
Filling and baking made easy
Take the guesswork out of filling your pies with the VF60 Varifiller. For a consistent product every time, you can set the amount of meat you need for each pie, making for a much more time-efficient, clean and reliable assembly process.
Once you're ready to cook your pies, the Tagliavini deck oven is the final piece of the puzzle. The electric modular deck is an exciting new innovation that is energy efficient while allowing for greater user flexibility.
The built-in steam generator makes the oven suitable for a wide range of pastry products, while the independent modules in each chamber enable kitchen staff to have greater cooking control.
To take advantage of an automated solution for pie making from mixing to baking, get in touch with Moffat today. Our renowned Moffat IQ service provides professional assistance from kitchen design to installation, so don't hesitate to contact us to find out more.
