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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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

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

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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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.

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

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. 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 You can make pie maker pies with almost any filling you like. Some other fillings which would be delicious here include:Close the lid of the pie maker, and cook for about 10 minutes, or until the pastry is golden brown and cooked through.

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

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! 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. 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. 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.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

I have jumped on the pie maker bandwagon. I never intended to. Our kitchen is 9 square metres in size with minimal storage, and I already felt that owning two (yes, two!) waffle machines was a bit excessive. Once the pies are cooked to your liking, serve immediately or keep them warm in an oven at 150°C ( 300°F).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. 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 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 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. 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.

Best pie makers UK: Delicious deep fill pies at home

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



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