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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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 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. 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

pie makers UK: Delicious deep fill pies at home Best pie makers UK: Delicious deep fill pies at home

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.With a pie maker, you can skip the blind-baking! Omitting this task means that making pies has never been easier! In fact, now that I own a pie maker, I’m not sure I will return to making pies the old-fashioned way again … Meat Pie Recipe 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. 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 You can make pie maker pies with almost any filling you like. Some other fillings which would be delicious here include: 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

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

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 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. Refer to the manufacturer’s instructions for the dimensions of the pie bottoms and lids. Or simply use a ruler to work out the dimensions you need. 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. Practical: If you regularly make sweet and/or savoury pies, you might find that your pie maker will be used more often than not.

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 Close the lid of the pie maker, and cook for about 10 minutes, or until the pastry is golden brown and cooked through.

Essential Electric Pie Maker Cookbook.: Great recipes The Essential Electric Pie Maker Cookbook.: Great recipes

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 Prep everything in advance: Once the pie maker is hot, you should have all of your ingredients and components prepared, all ready to be assembled. 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! 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!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. 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. Refer to the manufacturer’s instructions to find out the dimensions you need to cut for the pie bottoms and lids. 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.