How to use a pie maker to make perfect pies

Nothing hits the spot on a cold winter’s day like a freshly made pie, whether it’s on the terraces at a local football match or in your own cosy home.

Here are three pie maker recipers for great-tasting individual fresh pies…

Pastry first!

Before making your pies, you’ll need pastry. Of course, you can pre-buy it to save time, but for those who want to make their own, here’s our recipe for homemade shortcrust pie pastry:

Ingredients:

• 200g plain flour
• 100g unsalted butter – cubed
• A pinch of salt
• 2-4 tablespoons of cold water

Preparation method:

1. Sift the flour and salt into a large mixing bowl.
2. Add the cubes of butter to the bowl and then, using your fingers, rub them in until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.
3. Making a well in the mix, add 2 tablespoons of the cold water, mixing with a knife until you have firm, rough dough. Only add the extra water if needed.
4. Cover your pastry with cling film and chill in the fridge for 20 minutes before using.
5. Once your pastry’s ready, sprinkle a little flour over your work surface and roll the pastry out with a rolling pin. You’ll need about 150g of pastry per pie for our twin pie machine, double this for a single pie machine,, depending on how thick you like it to be. Using the pastry cutter, cut the pastry tops and bases ready to be used in the machine.

Our favourite pie filling recipes

When filling the pies, spoon your chosen mixture into the base, making sure you fill each pie just above the rim. Any sauce or gravy you’re using should be thick in consistency; use a filling with too much liquid and you’ll end up with soggy bottoms!
If you’re cooking up a savoury filling we suggest using shortcrust pastry, and for sweet fillings we think puff pastry’s best. If you’re lacking some inspiration for your tasty pie fillings, try our suggestions below (each one will make 3-4 pies).

 Method:

1. In a pan on a medium heat, melt the knob of butter before adding the steak and onions, and gently sauté for a minute.

2. Add the broccoli and peas to the pan, mixing in well, and allowing the mixture to sauté for another couple of minutes, until the meat is brown and the vegetables are a little tender.

3. Spoon enough mixture into each pie base before seasoning with salt and pepper, and spooning over some of the gravy.

4. Brush the top of each pastry base with beaten egg before adding the pastry top.

5. Brush each pastry top with a little of the beaten egg before closing the lid. Don’t open the machine for the first 5 minutes while the pie is forming. Depending on how much mixture has been added, the pie will take between 6-8 minutes to cook.

Jackie’s “Fulfilling” Chicken, Mushroom & Leek Pie

Preparation method:

1. In a pan on a medium heat add the olive oil and then the chicken. Allow to sauté for a few minutes.

2. Add the mushrooms and onions to the chicken and sauté for another two minutes, until the chicken is browned and the vegetables are a little tender.

3. Turn the heat right down and add either the gravy or white sauce and seasoning to the pan. Mix all of the ingredients together and then remove the pan from the heat.

4. Spoon enough mixture into each pie base in your pie maker.

5. Brush the top of each pastry base with beaten egg before adding the pastry top.

6. Brush each pastry top with a little of the beaten egg before closing the lid. Don’t open the machine for the first 5 minutes while the pie is forming. Depending on how much mixture has been added, the pie will take between 6-8 minutes to cook.

Debi’s “Warming” Apple & Cinnamon Pie