Yet just because British pies are traditionally meaty, doesn’t mean they can’t be adapted for vegan and vegetarian diets. Thanks to the handy ‘power-on’ and ‘ready’ light indicators on this non-stick coated double pie maker, you won’t have to wait around for the smell of burnt butter to know that it’s time to get cooking.

Giles and Posner EK4082G Deep Fill Pie Maker | Wilko

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. For easier cleaning up, I recommend using paper towels to quickly soak up the fat in between batches and once you have finished cooking.The pie maker recipe below uses the same beef and Guinness filling as that for my Classic Meat Pies.

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

I do this for my kids so that I have a stash of ready-made pies to reheat for a quick snack or lunch. As an Australian, I like to stick to the classics – beef and mushroom, steak and pepper, chicken and vegetable. As the machine will be very hot, you will need to be careful, but also work quickly as the pastry will start cooking the moment it hits the pan. Despite the raging debate between nationalities regarding just what a traditional pie should contain or look like, the origins are entirely unclear.

Much like a hot waffle machine or a jaffle-maker, the kids need to be careful not to burn themselves on the insides of the machine. Over 300 yummy sweet, savory and vegetarian pies, pastries and snacks to make at home in your pie maker machine. While sweet dessert pies were depicted on the tomb walls of Pharaoh Ramesses II in the Valley of Kings, it was the Romans who covered their meats with pastry dough, the latter of which was said to have been invented by the Ancient Greeks. Some sources believe the word ‘pie’ derives from ‘magpie’ – a bird known for collecting odd bits and bobs to create a cosy nest.

Pie Maker Meat Pies with step-by-step photos | Eat, Little Bird Pie Maker Meat Pies with step-by-step photos | Eat, Little Bird

Every pie I have made has had beautifully crispy pastry all over, more crisp than pies made the traditional way. Pastry works best when it is cold from the fridge – it is easier to handle, and there is less shrinkage with cold pastry. Equipped with a non-stick coating and a deep-fill size, this option also comes with a brilliant double-sided pie cutter for the perfect pie every single time. 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. 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!Built-in crimping: crimping may seem like a purely aesthetic element of pies, which is true to an extent. But you could, of course, go the traditional route and use shortcrust pastry for the bottom and puff pastry for the lid. I tend to use only puff pastry when making mini pies to save on waste, but you can use whichever you prefer. Our kitchen is 9 square metres in size with minimal storage, and I already felt that owning two (yes, two!