Giles & Posner EK4082G Deep Fill Pie Maker – Double Non-Stick Pie Making Machine, Electric Twin XL Pies 9cm Diameter & 7cm Depth, Easy Clean, Crimping Edge, Homemade Sweet/Savoury Pies, 900 W

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But you could, of course, go the traditional route and use shortcrust pastry for the bottom and puff pastry for the lid. How to Use a Pie Maker Step 1 I have jumped on the pie maker bandwagon. I never intended to. Our kitchen is 9 square metres in size with minimal storage, and I already felt that owning two (yes, two!) waffle machines was a bit excessive. To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients. Did you make this recipe? Once the pies are cooked to your liking, serve immediately or keep them warm in an oven at 150°C ( 300°F).

Giles and Posner EK4082G Deep Fill Pie Maker | Wilko

Makes these delicious meat pies using a pie maker! Perfect for parties and entertaining. Easy pie maker recipe with step-by-step photos. Pie Maker Close the lid of the pie maker, and cook for about 10 minutes, or until the pastry is golden brown and cooked through. I’m not sure why your pie booklet says to never reheat pies? If the pies have been frozen and defrosted, they should not be re-frozen and reheated. But it is otherwise fine to reheat the filling, as well as reheat the pies (although freshly-made pies always taste better than reheated pies).hi are you able to freeze the pies once made as only me and the wife,so to make up a batch of filling would be a waste unless i freeze the filling,think i answered my own question lol Reply Refer to the manufacturer’s instructions to find out the dimensions you need to cut for the pie bottoms and lids. As the pie machine is very hot, use a small glass or similar to gently push the pastry into the slot. Repeat with the remaining pie bottoms. Ideally, the pies should be frozen when they are uncooked, as you can bake pies straight from frozen. But as using a pie maker involves making and cooking them at the same time, you don’t really have the option of freezing the pies uncooked. Here, I recommend leaving the filling to cool because, if you add hot filling to cold pastry, it will melt the pastry and prevent you from getting a lovely crispy crust. I hope this helps! Reply

Pie Maker Meat Pies with step-by-step photos | Eat, Little Bird Pie Maker Meat Pies with step-by-step photos | Eat, Little Bird

Turn the heat down to low, and cook gently on a low simmer for about 2 hours, or until the beef is tender. See Kitchen Notes below for instructions using a pressure cooker. I'm a Swiss-Australian based in Zurich and I love to cook fast and easy meals for my family, using fresh and seasonal ingredients. Here you will find easy & delicious recipes with step-by-step photos for the perfect results. Happy cooking! But this unusual period of isolation to avoid a certain virus has resulted in many (many) late night online shopping sprees. Granted, I do most of my shopping online anyway, and almost always late at night after the kids have gone to bed. Built-in crimping: crimping may seem like a purely aesthetic element of pies, which is true to an extent. However, a decent crimp around the edges of your pie will also keep it intact when serving, while also allowing for those golden-brown crusted edges.You might need to experiment with a batch or two to know what timing works best for your machine. Advantages of Using a Pie Maker The pie maker recipe below uses the same beef and Guinness filling as that for my Classic Meat Pies. It’s a classic and comforting beef stew which uses stout to give that familiar bakery flavour. Pie Maker Recipe

Giles and Posner Non-Stick Deep Fill Pie Maker | Studio

When reheating the cooked pies, I find the pastry and filling to be a bit on the drier side, but they will still taste good. Brown the beef in small batches, and use a slotted spoon to remove the browned meat to a large bowl. Try not to over-crowd the pan, otherwise the meat will steam instead of brown; it is the caramelisation on the meat which gives a lot of flavour to the stew.For pie maker recipes, I like to use puff pastry for both the bottom and lid. I find it more practical and economical to use just one type of pastry when making mini pies. If you know in advance that you are going to freeze the pies, I recommend undercooking them somewhat, i.e. cook the pies until the pastry is only just lightly golden, but still holds its shape. That way, when you reheat them, you can also finish cooking them, which will help everything to stay more moist. I hope this helps! Reply