Scotch Pie Machines
What is a Scotch Pie?
A Scotch pie or mutton pie is a small, double-crust meat pie filled with minced mutton or other meat. It may also be known as a shell pie to differentiate it from other varieties of savoury pie, such as the steak pie, steak and kidney pie, steak-and-tattie (potato) pie, and so forth.
The traditional filling of mutton is often highly spiced with pepper and other ingredients and is placed inside a shell of hot water crust pastry. An individual piemaker's precise recipe, including the types and quantities of spice used, is usually kept a close secret, for fear of imitations. It is baked in a round, straight-sided tin, about 8 cm in diameter and 4 cm high, and the top "crust" (which is soft) is placed about 1 cm lower than the rim to make a space for adding accompaniments such as mashed potatoes, baked beans, brown sauce, gravy or an egg.
The hard crust of the pie enables it to be eaten by hand with no wrapping. Typically there is a round hole of about 7.5mm in the centre of the top crust.
How does this change the machine process?
In normal circumstances, pastry or dough when pressed using a pie machine is pressed to a container whether it be Tin, Foil or Paper, etc. The Scotch Pie Systems allow pastry to be pressed with no container!
It does this by utilising a top heated die as well as a heated base, both have independently controlled temperatures using our Simmerstats. These pie machines allow for the pastry to be pressed within the base and then easily removed using the sliding track system (or base ejection system on the semi-automatic machine) which raises the pressed pastry out of the base die. During the pressing action the pastry is effectively "par-barked" which allows the shell to stand under its own weight, over a short period of time the pastry will become more rigid.
Have a look below:
Little Champion Scotch Machine
Ideal for products up to 100mm diameter (4”)
Standard sizes 3.3/4” x 1.7/16” (95 x 38 mm)
2.3/4” x 1.7/16” (69 x 38 mm)
Other sizes by quotation
The finished pie measures approximately 7 mm (1/4”) less
in diameter than the die size.
200 - 240 shells per hour.
Forming die and base are both electrically heated and independently controlled by digital thermostats.
Compressed air release system ensures smooth operation and easy release (optional extra).
Die equipment is easily interchanged for different shapes and sizes (Please mention that the machine is a Little Champion “Scotch” when ordering extra equipment).
Paint free surfaces.
All castings are electroless nickel plated.
Simple to operate and supported by Hunts legendary reliability and spares back up.
Over 100 years of experience in manufacturing all types of pie machines and exporting worldwide.
Specification subject to change