How To Make Cakes In A Pie Maker

Makes these delicious meat pies using a pie maker! Perfect for parties and entertaining. Easy pie maker recipe with footstep-by-step photos.

Pie Maker

I have jumped on the pie maker bandwagon. I never intended to. Our kitchen is nine square metres in size with minimal storage, and I already felt that owning two (yes, ii!) waffle machines was a bit excessive.

Just this unusual period of isolation to avert a certain virus has resulted in many (many) late night online shopping sprees. Granted, I exercise most of my shopping online anyway, and near always belatedly at night after the kids have gone to bed.

But having so far endured 8 weeks of working from home, plus homeschooling two children, plus cooking 2 meals a day, I felt I could use some help in the kitchen. Hence, the pie maker.

pie maker meat pies with beef and mushrooms

Why This Recipe Works

Make mouth-watering meat pies in a pie maker with super crispy pastry all over!
These pies accept only 10 minutes to cook in a pie maker.
No need to bullheaded bake the pastry, which means you can brand and serve the pies more quickly.
Mini pies take a greater pastry to filling ratio, which means more than succulent pastry!

Easy as Pie

I love to make my Aussie Meat Pies or Archetype Meat Pies when the craving calls.

But anyone who makes pies regularly volition know that it can be a time-consuming chore. A proficient meat pie always has a crispy bottom, which is best achieved by bullheaded-baking the pastry first, which means a skilful 15-thirty minutes just for this step.

With a pie maker, you can skip the blind-baking! Omitting this job ways 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 style once again …

Meat Pie Recipe

As an Australian, I like to stick to the classics – beefiness and mushroom, steak and pepper, chicken and vegetable. I likewise have a soft spot for a back-scratch pie!

A beefiness meat pie filling is typically a beefiness stew of some sort, but with a thicker sauce and so that the filling doesn't run everywhere, particularly since meat pies are usually eaten on-the-get with the easily.

It goes without saying that well-nigh any stew can be turned into a meat pie. In fact, what I often practise in winter is turn leftover beef stews into meat pies; my Beef Bourguignon meat pies are very popular in my family!

The pie maker recipe below uses the same beef and Guinness filling every bit that for my Archetype Meat Pies. It's a classic and comforting beef stew which uses stout to give that familiar baker flavor.

Pie Maker Recipe

For pie maker recipes, I like to apply puff pastry for both the bottom and hat. I find it more practical and economical to use just one type of pastry when making mini pies.

Simply you could, of course, go the traditional road and apply shortcrust pastry for the bottom and puff pastry for the lid.

How to Utilize a Pie Maker

Pace 1

Preheat the pie maker.

While the pie maker is heating upward, cutting out the pastry for the pie bottoms and lids.

I recommend only cutting out every bit many every bit you demand 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 – information technology is easier to handle, and there is less shrinkage with common cold pastry.

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

For my pie maker, the bottoms are 11 cm and the lids are 9.5 cm.

Identify the pie bottoms, one at a time, into the pie slots.

Equally the pie machine is very hot, employ a small glass or similar to gently push button the pastry into the slot. Repeat with the remaining pie bottoms.

Equally the auto is hot, it will starting time to cook the pastry correct away. Then effort to work quickly so that each pie volition melt for the same corporeality of time.

Footstep 2

Quickly fill each pie bottom with some filling, taking intendance to not over-fill.

Step 3

Place the pastry lids on top of the filling.

Step 4

Quickly castor each pie with some egg wash.

Step 5

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

Sometimes the pastry might appear nicely golden, only it hasn't fully cooked through nonetheless. Much depends on the blazon of pastry y'all accept used, every bit well equally the thickness of the pastry.

You might need to experiment with a batch or ii to know what timing works all-time for your machine.

Advantages of Using a Pie Maker

Super crispy pies: These machines guarantee that your pies will not take a soggy bottom! Every pie I have made has had beautifully crispy pastry all over, more crisp than pies made the traditional way.
Super quick: Although it might take some time to make the filling, the pies themselves take a mere 10 minutes to cook (admitting 4 at a fourth dimension).
Super easy: To make a good meat pie with crispy pastry on the bottom, yous commonly have to blind bake the pastry, which can be a chip of a pfaff when information technology comes to mini pies. Simply a pie maker eliminates the need for bullheaded-baking, which means the pies are much easier to make.
Applied: If you regularly make sweetness and/or savoury pies, you lot might discover that your pie maker will be used more than often than not.

Disadvantages of Using a Pie Maker

Space: These machines are not exactly small-scale – the models which make 6 pies are fifty-fifty bigger.
Non child-friendly: As the pie makers are very hot, I recommend hands-on developed supervision if you program to get the kids involved. Much like a hot waffle automobile or a jaffle-maker, the kids need to be careful non to burn themselves on the insides of the machine.

Tips For Using a Pie Maker

Prep everything in advance: Once the pie maker is hot, you should have all of your ingredients and components prepared, all fix to exist assembled.
Work quickly: As the machine will be hot, once you lot start placing the pastry into the pie maker, it will already kickoff to melt. And so work quickly, so that all of your pies tin can melt for roughly the aforementioned amount of fourth dimension.
Utilize a separate timer: Some pie makers take a built-in timer to let you know when the pies are done. However, I recommend checking at about 8 minutes to make certain the pies are non browning too much. Sometimes the pies might be golden brown, but the pastry might non be fully cooked through. So y'all might have to experiment with a few batches.
Clean in between batches: In my experience, a lot of fat tin seep out of the pastry during cooking, and my model collects quite a fleck of hot fatty around the edges after each batch. For easier cleaning upwards, I recommend using paper towels to quickly soak up the fatty in between batches and once yous have finished cooking. I detect it easier to make clean the auto this way, rather than letting the fat solidify at the terminate of cooking. Once the machine has completely cooled down, you should requite the automobile another proper wipe-down.

More than Pie Recipes

You lot can brand pie maker pies with most any filling you like. Some other fillings which would be succulent here include:

Aussie Meat Pies (for a archetype minced beef filling)

Beef Bourguignon (for a beef and cerise wine filling)

Classic Meat Pies (for a beefiness, mushroom and Guinness filling)

Ham and Cheese Manus Pies (for creamy ham, vegetable and cheese filling in a white sauce)

Pie Maker Meat Pies

Prep Fourth dimension: 10 mins
Cook Fourth dimension: 10 mins
Total Time: 20 minutes
Yield: 24 mini pies
Category: Pies
Method: Pie Maker
Cuisine: Australian

Makes these delicious meat pies using a pie maker! Perfect for parties and entertaining. Easy pie maker recipe with step-by-stride photos.

Ingredients

To make the Beef, Mushroom and Guinness Filling

1 kg (ii lb) chuck steak or blade steak, cut into five cm (2 inch) pieces
60 ml (i/4 cup) olive oil
ii brown onions, sliced thickly
3 cloves garlic, finely chopped
250 ml (1 cup) Guinness, stout, pale ale, or beef stock
500 ml (2 cups) beef stock
5 sprigs of fresh thyme
2 fresh bay leaves
bounding main table salt
freshly ground pepper
500 g (1/ii lb) mushrooms, sliced thickly
2–three tablespoons cornflour (cornstarch), mixed with some water
2–3 tablespoons fresh parsley, finely chopped

To gather the Pie Maker Meat Pies

puff pastry
ane egg, lightly beaten

Instructions

To make the Beef, Mushroom and Guinness Filling

Oestrus some oil in a big pan. I like to utilize a cast-fe pan with a tight-fitting lid.
Season the beef generously with sea salt and freshly basis pepper.
Brownish the beef in small batches, and utilize a slotted spoon to remove the browned meat to a large bowl. Try not to over-crowd the pan, otherwise the meat volition steam instead of brown; it is the caramelisation on the meat which gives a lot of flavour to the stew.
Add together the onions and garlic, and cook for 1-2 minutes.
Add the Guinness and allow everything chimera abroad.
Use a wooden spoon to scrape off any caramelised bits on the pan.
Add the beef stock, thyme and bay leaves.
Render the beef to the pan, together with any meat juices which have collected in the bowl.
Turn the heat downwards to low, and cook gently on a depression simmer for about 2 hours, or until the beefiness is tender. See Kitchen Notes below for instructions using a pressure cooker.
One time the beef is tender, add together the mushrooms.
Simmer gently for a few minutes until the mushrooms have softened slightly.
During this time, try to remove the thyme and bay leaves.
Turn upward the heat to medium-high, and slowly add the cornflour slurry. Y'all may not demand all of it – just add enough until yous have a fairly thick consistency.
Taste the sauce for seasoning.
Stir through the parsley.
Set the mixture aside to cool completely.

To assemble the Pie Maker Pies

Preheat the pie maker.
Refer to the manufacturer'south instructions for the dimensions of the pie bottoms and lids. Or simply use a ruler to piece of work out the dimensions yous need.
Cut iv pie bottoms and 4 pie lids from the pastry.
In one case the pie maker is ready to use, identify the pie bottoms into the pie maker, one at a time. Employ your fingers or a small drinking glass to gently button downwards the pastry. As the machine volition be very hot, yous will demand to be careful, only also work quickly as the pastry volition start cooking the moment it hits the pan.
Speedily fill each pie bottom with 1 to 2 tablespoons of filling.
Place the pie lids on tiptop of the filling.
Brush each pie with some egg wash.
Close the pie maker.
Set the timer for 10 minutes, but you may wish to check at about 8 minutes.
While the pies are cooking, gear up the pie bottoms and lids for the next batch.
Once the pies are cooked to your liking, serve immediately or go along them warm in an oven at 150°C (300°F).
Echo with the remaining pastry and filling.

Kitchen Notes

COOKING TIMES
Prep Time and Cook Fourth dimension specified here are merely for using the pie maker.

WHICH Blazon OF PASTRY TO USE
Traditionally, meat pies have a bottom fabricated from shortcrust pastry and a lid fabricated from puff pastry. I tend to use only puff pastry when making mini pies to salvage on waste, just you can utilize whichever you prefer.

USING THE PRESSURE COOKER
If yous are short on time, I recommend using a pressure cooker to make the filling. Follow Steps 1 to 8 as per the instructions above, merely add only one loving cup of beef stock. Cook on loftier force per unit area for xxx minutes, and then quickly release the force per unit area. Remove the lid, add the mushrooms, and proceed with the residuum of the recipe. If the stew needs more liquid, add together some more beef stock or humid water.

FREEZER TIPS
If y'all programme to make the pies in order to freeze them, I recommend cooking the pies until they are only lightly golden, just the pastry holds its shape. This is so that, upon reheating, the pastry does not dry out likewise much. Leave them to cool completely before freezing them in freezer bags. To reheat the pies, I recommend reheating them in the oven at 200°C/392°F until they are nicely gold and warmed through.

OVEN TEMPERATURES
All recipes on this website land temperatures for a regular oven (i.east. a conventional oven without fan). If y'all have a convection oven with a fan, please consult the manufacturer's handbook on how to arrange the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please run across this handy Conversion Nautical chart for Basic Ingredients.

Source: https://eatlittlebird.com/pie-maker-recipe-meat-pies/

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