It starts innocently enough. You make pies and you keep an eye out for recipes and join a Facebook Group. Then it creeps in - you see potential everywhere. Suddenly dogs aren't getting leftover food any more because it ends up encased in pastry in the freezer. Spag Bol, Chow Mien, ANY casserol or stew...... Any interesting recipe starts the thought chain of "how do I turn this into pies?"
Pastry overload!!
Then the endless possibilities occur. Potato Rosti, Impossible Pie, even poached eggs! Vegemite and cheese scrolls, Yorkeshire Puddings, even Thai Sweet Chilli Chicken Rissoles. Chicken Kiev balls, and I'm also thinking the Thai Fishcakes. Zero pasry, maximum yum.
Why do these things in a pie maker and not the usual way? Time and less fiddling. For example, The Sweet Chilli Rissoles are usually formed, then browned on the stove top and finished in the oven. They are quite delicate early and have a tendency to break a bit. They also take around 20 minutes. In the pie maker, you form them, drop them in, brush them and cook for 7, flip and cook for another 6. Done.
Your imagination and creativity are the limit!
So - if you are brave enough - do it!! Cleanup is easy (damp paper towels,) and no greasing or oiling is necessary. Be mindful that there are many on the market. I have a Sunbeam and KMart's own brand. They don't cost much either - KM was $30 and Sunbeam $50 I think. Sunbeam make a bigger pie - too big for my sparrow appetite, but if you don't mind sharing they are fine. For the non-pie ideas, I think The KM is a better choice. Have fun!!
