Operation Manual

11
1. It is recommended to wipe some olive or vegetable oil onto the cooking surfaces before
using the 8 Mince Pie Maker. This helps to brown the bottom crust well, and also makes it
easier to remove the pie after cooking.
2. Ensure that your pie mould contains a sufcient amount of lling. If too little lling, the
top of the pie will not contact the heating plate and will not brown as well. Too much
lling and your pie could overow during the cooking process and prevent the top and
bottom to seal. As a general rule, pastry llings for pies should be ¾ full.
3. Do not use raw fruit llings or proteins for pies. Since most pies in your 8 Mince Pie Maker
are completed in less than 20 minutes this is not sufcient time to cook raw llings. Always
precook ingredients before adding to the pie mould. You can nd pre-made pie llings in
the canned fruit section of your local supermarket, or see the recipe section of this manual
to make your own!
Pastry Tips:
Pre-made Pie Crust:
• First, unroll onto a piece of parchment paper. Using the pastry cutters, cut out the base as
close to the edge of the pie crust as possible. Take the remaining section and reposition
the dough to make a second mould. Press the dough down slightly with your ngers to
join the pieces.
• You can store unused moulded pie crust in the freezer by simply adding parchment paper
in-between layers and storing in a plastic freezer bag. Remove excess air from bag before
freezing.
• Always keep our on hand to apply to the pastry in case it begins to stick.
Store Bought:
• For best results frozen pastry should be used as soon as it has thawed.
• Do not use pie dough for pie tops. We recommend using puff pastry dough for pie tops.
• You can nd Puff Pastry sheets in the freezer section of your local supermarket.
• Pre made pie dough can be found in the refrigerated section of your supermarket, usually
where the refrigerated cookie dough and biscuits are located.
Home-Made:
• For best results wrap homemade pastry in cling lm and store in the fridge for half an
hour prior to using.
• Roll home-made pastry in between two bits of cling lm to stop it from sticking.
• If you wish to use home-made pastry for your pie, this can be prepared up to one day in
advance and then chilled.
• Do not knead and form the pastry for more than 15 minutes at any one time. After 15
minutes of kneading, wrap the pastry in cling lm and allow it cool in the fridge before
using again.
• Pat your pastry into the shape you want to roll it into before chilling it, so that is rolls
easier.
• Cold hands are the best for pastry making. If your hands are becoming warm whilst you’re
handling the pastry, run them under cold water quickly before continuing.
6 - Tips