{"id":2027,"date":"2015-11-11T02:17:40","date_gmt":"2015-11-10T16:17:40","guid":{"rendered":"http:\/\/blog.moffat.com.au\/?p=2027"},"modified":"2015-11-11T11:18:53","modified_gmt":"2015-11-11T01:18:53","slug":"try-these-unique-pies-to-add-pizzazz-to-your-bakery-lineup","status":"publish","type":"post","link":"https:\/\/www.moffat.com.au\/blog\/baking\/bakery\/try-these-unique-pies-to-add-pizzazz-to-your-bakery-lineup\/","title":{"rendered":"Try these unique pies to add pizzazz to your bakery lineup"},"content":{"rendered":"

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Walk down the streets of any retail or industrial\u00a0district in Australia and you’ll likely see a bakery. The Australian government reports that the baking industry employs over 24,950 people across the nation, making\u00a0any of these souls who are within close proximity to your own business competitors.<\/p>\n

Even after you have installed a new range of quality commercial baking equipment<\/a> in your store, you may still need to provide customers with something new, interesting and unique if you want to convince them that you’re a better option than Joe Bloggs up the street.<\/p>\n

With that in mind, here are two\u00a0interesting pie ideas to add to your daily lineup.<\/p>\n

\n

The Scotch Pie has a circular, hot water crust cup surrounding a delicious, though somewhat fatty, mutton filling.<\/i><\/p>\n<\/div>\n

Classic Scottish Scotch pie<\/strong><\/p>\n

According to the Australian Bureau of Statistics, there are upward of 1.7 million Scottish people – be they first, second or third generation – living in Australia. This means there’s a pretty big market for classic Highland food.<\/p>\n

The Scotch Pie has a circular, hot water crust cup surrounding a delicious, though somewhat fatty, mutton filling. Utilising your new convection oven from Turbofan<\/a>, you can bake these beauties in bulk, safe in the knowledge that you’ll get an even heat every time.<\/p>\n

The crust combines a boiling water mixture of salt and lard with plain flour, which is then moulded around cups or jars to give it a straight, circular edge. As for the meat, get your hands on fresh mutton mince and combine with mace and nutmeg – the classic spices. Season with salt and pepper and it’s good to go.<\/p>\n

Once you’ve placed a scoop of mince in each pastry cup, bake for around 40 minutes at 200 degrees Celsius. The Scots will thank you!<\/p>\n

Beef, cheddar, Guinness and thyme<\/strong><\/p>\n

Take Pure Pie Melbourne’s example and get creative with both beer and beef. This gorgeous pastry masterpiece\u00a0was created by an ex-pat Kiwi for his fellows, as steak and cheese is a popular filling across the ditch.<\/p>\n

The bakers at Pure Pie cook their beef bone stock with Guinness for 48 hours, which they then combine with sour cream pastry for a fluffy finish. Inspire your own pie\u00a0experimentation by seeing which of your favourite local brews work with beef. Could you team up with a local microbrewery to create the ultimate promotional combo? Different cheeses also work wonders with the mixture, such as cheddar, brie, parmesan or even blue.<\/p>\n","protected":false},"excerpt":{"rendered":"

After you have invested in quality bakery equipment, you will need to craft pies that make your business stand out. These two suggestions could help.<\/p>\n","protected":false},"author":2,"featured_media":2028,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,98,11,129],"tags":[73,74,115,57,31],"class_list":["post-2027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakery","category-bakery-news","category-baking","category-news","tag-bakery","tag-bakery-equipment","tag-baking","tag-convection-oven","tag-turbofan"],"_links":{"self":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/2027","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2027"}],"version-history":[{"count":2,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/2027\/revisions"}],"predecessor-version":[{"id":2030,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/2027\/revisions\/2030"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media\/2028"}],"wp:attachment":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2027"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2027"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2027"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}