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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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

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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. 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.You can make pie maker pies with almost any filling you like. Some other fillings which would be delicious here include: 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.

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

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. 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. Once the pies are cooked to your liking, serve immediately or keep them warm in an oven at 150°C ( 300°F). 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!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. 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 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.