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

Product Information

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. That’s wonderful to hear that you enjoyed this recipe! I love these pie maker meat pies too 🙂 Reply

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

Traditionally, meat pies have a bottom made from shortcrust pastry and a lid made from puff pastry. I tend to use only puff pastry when making mini pies to save on waste, but you can use whichever you prefer. 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. You can make pie maker pies with almost any filling you like. Some other fillings which would be delicious here include: Beautiful recipe! Had no idea how to use the pie maker but your photos and instructions were great.

Why This Recipe Works

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 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). 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.

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

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

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 To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients. Did you make this recipe? 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 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.

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

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. Super crispy pies: These machines guarantee that your pies will not have a soggy bottom! Every pie I have made has had beautifully crispy pastry all over, more crisp than pies made the traditional way. Close the lid of the pie maker, and cook for about 10 minutes, or until the pastry is golden brown and cooked through. Great instructions for using the pie maker. I made your Beef Bourguignon and used the leftovers in these meat pies. Wonderful idea!

Meat Pies In Your Pie Maker

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. 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. 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! 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. Super easy: To make a good meat pie with crispy pastry on the bottom, you usually have to blind bake the pastry, which can be a bit of a pfaff when it comes to mini pies. But a pie maker eliminates the need for blind-baking, which means the pies are much easier to make.