Tips on pastry for your pies

FrozenA selection of ready-rolled pastry, such as pie crust, puff or butter puff, is available in your supermarket freezer or specialty food store. Allow sufficient time to defrost to room temperature before use.
Phyllo pastryPhyllo pastry can be used for some pies. Use Phyllo pastry from the chilled refrigerator section of the supermarket.
Thaw & usePastry sheets should be kept chilled then thawed when needed. For best results, frozen pastry should be used as soon as it is thawed.
Puff pastryFor a light and buttery taste, use puff pastry or butter puff pastry for the pastry top; and puff pastry or ready-rolled pie crust for the pastry base. We do not recommend using ready-rolled pie crust for your pastry top.
Base onlySome pies, such as tarts and quiches, can be made with a pastry base only. Certain fillings are not suitable for this – they can overflow out of the pastry base and onto the Cooking Plates. Drier, firmer fillings tend to work best.

Tips on bread pies.

1.To make 4 bread tops and 4 bread bases, use 8 slices of large-sized sandwich bread.
2.Position the Pastry Cutter over each slice and cut by pressing down into the bread. Do not twist. Ensure the cut is smooth around the edges.
3.For best results we recommend to butter the outside of the bread, that is, place the buttered side against the Cooking Plates. Place filling into the unbuttered side. (If you are on a low fat diet or calorie counting, the outside of the bread may be left unbuttered.)
5.To prevent the bread from sticking and to make cleaning easier, occasionally season the Cooking Plates (top and bottom) with a little vegetable oil and rub off the excess with absorbent paper towel.

Tips on fillings

CoolFillings should be cooked and cooled before adding to the pastry base. The cooking time for the pies is not sufficient to cook raw meat fillings or soften fresh fruit or vegetable fillings.
Small piecesEnsure all ingredients are cut into small and even pieces to allow them to heat through.
Use enoughPies with insufficient filling will not form a good shape and may not brown on top.
ConsistencyDo not use liquid ingredients such as sauces, gravies and custard on their own or in large amounts, as they will overflow and make the pastry soggy. Always combine with solid ingredients.

Tips on keeping and reheating pies.

Keep hot 20 minutesKeep pies hot after baking by placing onto a rack inserted into an oven-proof dish. Place into an oven preheated to 225-250°F (105-120°C) for up to 20 minutes. Pies will begin to dry out if kept for longer in the oven.
CoolingIf pies are not being served immediately, place onto a cooling rack or onto a paper napkin to absorb condensation.

Left-over pies should be cooled and kept in an air-tight container in the refrigerator.
Re-heatingReheat in a preheated hot oven 425-450°F (220-230°C) for 10 minutes or until heated through. Alternatively, reheat the pies in the preheated Pie Maker until heated through.
Not in microwaveDo not reheat pies in a microwave oven as the pastry will soften.