Great instructions for using the pie maker. I made your Beef Bourguignon and used the leftovers in these meat pies. Wonderful idea!

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

I recommend only cutting out as many as you need to fit the pie maker, and to cut any additional pastry whilst you are waiting for the pies to cook. Pastry works best when it is cold from the fridge – it is easier to handle, and there is less shrinkage with cold pastry. 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. 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 But anyone who makes pies regularly will know that it can be a time-consuming task. A good meat pie always has a crispy bottom, which is best achieved by blind-baking the pastry first, which means a good 15-30 minutes just for this step. Practical: If you regularly make sweet and/or savoury pies, you might find that your pie maker will be used more often than not.

Tips For Using a Pie Maker

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 Hi,I am attempting to make steak and onion pies today and I am a bit confused. In your recipe it says to make the filling and leave to cool completely. In my pie booklet it says never reheat pies. Isn’t leaving my pie filling to go cold then adding it to the pie maker the same as reheating it. I’m confused lol,please can you advise me. Thankyou Reply 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). Made these for dinner last night and they were absolutely fantastic. Will definitely be using this recipe again.

Pie Maker Recipes - 300+ Recipes – Pie Maker Stuff Pie Maker Recipes - 300+ Recipes – Pie Maker Stuff

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 You might need to experiment with a batch or two to know what timing works best for your machine. Advantages of Using a Pie MakerBut 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. It goes without saying that almost any stew can be turned into a meat pie. In fact, what I often do in winter is turn leftover beef stews into meat pies; my Beef Bourguignon meat pies are very popular in my family!

Best pie makers UK: Delicious deep fill pies at home

Makes these delicious meat pies using a pie maker! Perfect for parties and entertaining. Easy pie maker recipe with step-by-step photos. Pie MakerAs 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. 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. 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!