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

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

Giles and Posner EK4082G Deep Fill Pie Maker | Wilko

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.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. 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.

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

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. 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 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. 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! 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 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). 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! 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 Refer to the manufacturer’s instructions to find out the dimensions you need to cut for the pie bottoms and lids.