In Australia, the humble pie maker has become a must-have household appliance.
The Australian Women's Weekly's The Pie Maker (Volume 1) became an instant best seller, reprinting multiple times within months of hitting the shelves. It was clear the nation wanted more.
In The Pie Maker Volume 2, they've come up with even more amazing ideas for pastry pies and a host of other sweet and savoury creations.
From cheesecakes and churros, to dumplings and mini pizzas, you'll love these inspired recipes. They've also included clever ideas for using a sausage roll maker. Is it the next big thing?
- The Pie Maker Volume 2: more clever creations using your pie maker. Australian Women's Weekly, Are Media, $24.99.
We used a family-size pie maker for this recipe.
- 6 sheets filo pastry, thawed if frozen
- extra virgin olive oil spray
- 2 tsp fennel seeds
- lemon wedges, to serve
- Spinach filling
- 300g frozen spinach, thawed
- 3 green onions, chopped finely
- 150g fetta, crumbled
- 80g firm ricotta, crumbled
- 1/4 cup finely chopped dill
- 2 tbsp finely chopped mint
1. To make spinach filling, squeeze excess moisture from spinach, then finely chop. Combine spinach with remaining filling ingredients in a medium bowl. (Makes two cups.)
2. Layer three sheets of filo, spraying each sheet with oil. Repeat with remaining sheets and more oil spray to make two filo stacks. Cut each stack in half lengthways.
3. Lightly grease and preheat a family-size (21/2-cup/625ml) pie maker. Using the smaller pastry cutter provided, trace a 23cm round on a sheet of baking paper; cut out the round.
4. Working quickly, divide filling into three portions. Place one portion of filling lengthways in a thin line, along the edge of one pastry rectangle; roll pastry over to cover filling. Starting at the centre of the baking paper round, carefully form the pastry roll, seam-side down, into a spiral. Repeat with two more pastry rectangles and remaining filling portions, joining each roll to the end of the last one and coiling them around to form a spiral pie. You will have one pastry rectangle left; keep for another use.
5. Carefully lift spiral on paper into pie maker; spray generously with oil and scatter with seeds. Close lid; cook for 25 minutes, spraying again with oil halfway through cooking, or until pastry is golden. Remove spanakopita; transfer to a wire rack to cool.
6. Serve spanakopita straightaway with lemon wedges.
Fish and chip pies
- 30g butter
- 2 tbsp plain flour
- 250ml fish stock
- 55g grated three cheese mix
- 400g boneless, skinless salmon, cut into 2cm pieces
- 1 tbsp chopped chives
- 2 tsp finely grated lemon rind
- 2 tbsp capers, chopped
- 1 1/2 sheets frozen shortcrust pastry, thawed
- 240g frozen shoestring fries, thawed
- cooking oil spray
- lemon wedges and cooked extra shoestring fries, to serve
1. Melt butter in a medium saucepan over medium heat. Add flour; cook, stirring for one minute. Remove from heat and gradually stir in stock. Return to heat; cook, whisking, for three minutes or until mixture boils and thickens. Whisk in the cheese mix. Add fish; cook, stirring occasionally, for three minutes or until just cooked through. Stir in chives, lemon rind and capers; season. Cool. (Makes 2 cups.)
2. Lightly grease and preheat a 2-hole (100ml) pie maker.
3. Using pastry cutter provided, cut six large rounds (12cm) from shortcrust pastry. Line prepared holes with pastry rounds, pressing into base and side. Refrigerate remaining rounds until required.
4. Spoon cup fish mixture into each pastry case. Place fries over the filling, arranging them, side-by-side in one direction (don't worry if they extend slightly beyond the round). Spray fries with oil, close lid; cook pies for eight minutes or until golden. Remove pies; transfer to a wire rack. Repeat in batches with remaining pastry rounds, fish mixture, fries and more oil spray.
5. Serve pies immediately with lemon wedges and extra fries.
- 125g digestive biscuits
- 60g butter, melted
- 3 sheets frozen shortcrust pastry, thawed
- 100g white marshmallows
- 180g dark chocolate, chopped very coarsely
1. Place biscuits in a zip-top bag; seal bag. Using the palm of your hand or a rolling pin, crush biscuits into pieces. Add melted butter to bag; seal bag. Massage bag until combined. (Makes 1/2 cup.)
2. Lightly grease and preheat a four-hole (-cup/80ml) pie maker.
3. Using pastry cutter provided, cut out eight large rounds (11cm/41/2in) from shortcrust pastry. Line prepared holes with pastry rounds, pressing into the base and side. Refrigerate remaining pastry rounds until required.
4. Close lid; cook for five minutes or until pastry is golden. Remove pastry cases; transfer to a wire rack. Repeat with remaining pastry rounds. Cool.
5. Divide half the marshmallows among pastry cases, flatten to cover bases. Top each with an eighth of the chocolate then remaining marshmallows.
6. Place four filled cases back in pie maker. Place a wooden spoon or other 2cm object on the edge of the pie maker to keep the lid slightly ajar. Partially close lid; cook for nine minutes or until chocolate is melted. Top s'mores with half the biscuit mixture; partially close lid held slightly ajar, for a further two minutes. Remove s'mores; transfer to a wire rack to cool. Repeat cooking with remaining filled cases and biscuit mixture.
Churros and chocolate sauce
- 2 sheets frozen butter puff pastry, thawed
- 40g butter, melted
- 1/4 cup firmly packed brown sugar
- 1 tsp ground cinnamon
- Chocolate sauce:
- 125ml milk
- 165g Nutella
- 1 tsp cornflour
1. Lightly grease and preheat a four-hole (-cup/80ml) pie maker.
2. Using a 6cm cutter, cut 16 rounds from puff pastry. Brush eight rounds with melted butter then top with remaining eight rounds. Press gently to join together.
3. Place four pastry stacks into prepared holes. Close lid; cook for seven minutes. Brush tops with a little more melted butter; turn over. Close lid; cook for a further two minutes or until risen and golden. Remove pastries; transfer to a wire rack. Repeat with remaining pastry stacks and more butter.
4. Meanwhile, to make chocolate sauce, heat milk in a small saucepan until just simmering (not boiling). Whisk in Nutella and cornflour; continue whisking until the sauce starts to thicken. Pour into a small serving bowl.
5. Combine sugar and cinnamon in another small bowl. Working with one at a time, brush pastries generously with more melted butter, then toss in the cinnamon sugar to coat.
6. Serve churros straightaway with warm chocolate sauce.
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