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Old 08-03-2012, 08:57 PM   #61
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Parchment paper on top helps with the over browning. I buy hamburger patty paper so I don't have to cut it.
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Old 08-03-2012, 09:25 PM   #62
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Parchment paper on top helps with the over browning. I buy hamburger patty paper so I don't have to cut it.
I remember this being a problem when everyone was purchasing their purple machine for the mother ship. When does she remove the parchment paper?
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Old 08-03-2012, 09:26 PM   #63
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When you are done cooking them, it just lays on the top.
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Old 08-03-2012, 09:31 PM   #64
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When you are done cooking them, it just lays on the top.
Oh yes. I was having a senior moment.
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Old 08-03-2012, 09:35 PM   #65
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Oh yes. I was having a senior moment.
That's allowed!
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Old 08-04-2012, 11:47 AM   #66
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PF, have you ever tried egg roll wrappers in the pie maker? Seems like they might do okay but that's not something I usually get. Normally you see egg rolls deep fried so not sure how they would come out. As far as the hamburger patty paper, does the top crust still get browned with the paper on top? or do you cut out the center and just cover the edges?
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Old 08-04-2012, 02:03 PM   #67
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Yes, Egg Roll wrappers are good crusts for lighter pies. I like to use them as toppers for Asian type fillings, I make a really good chicken chow mein pie. Eggroll wrapper bottom, rice, chow mein and a top egg roll wrapper. I also used them for making baked ravioli pies.

I just lay the paper over the top, I don't worry about cutting it out. The Pies can cook a bit longer without the whole top over browning.
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Old 08-04-2012, 03:01 PM   #68
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Thanks for all the tips. I did a big copy paste of this thread into a word doc so I have easy references!
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Old 08-04-2012, 07:09 PM   #69
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There's a sweet pie thread, too and the original Breville Personal Pie thread.

We have infiltrated posted all over the place.
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Old 08-04-2012, 09:44 PM   #70
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Cooked up some minute steaks and chopped up the meat, then I put cut up red and yellow bell peppers and red onion in the pan the meat was in and cooked until just tender. Next I cut out the circles for the top and bottom crusts out of sandwich bread and buttered the outside of each piece.
In each pie I piled in meat, peppers, onion, and mozzarella cheese. They cooked about seven minutes I think. You could use whatever you have on hand. I am sure you could use any bell peppers, and some would say you should use cheese wiz or some other kind of cheese, but like I said I used what I had in the house.
Yum, thanks for sharing Fiona
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recipe, tips, pastry, pies, savory

Savory Mini Pies - Tips, Ideas and Recipes Today was the first chance I've had to try this beauty out. I made 2 separate crusts. Butter puff for the top. And a regular pie crust for the bottoms. They took about 15 minutes to cook. Made a Chicken pot pie, and a Chile pot pie's loaded up with cheese. The portion was a bit much for me. Couldn't finish one. Between the filling and crusts, they were rich tasting, a great combination of doughs. Very filling. The pie maker was a breeze to use. Simple clean up. Cooked evenly. The only thing I wish It had come with is something non abrasive to lift the cooked pies out with. When they were finished cooking they were heavy. These are not the light banquet frozen pies. When pressing the dough shell into it. I found that dipping the cutters into flour helped it from sticking to the dough. Other then those minor things. It's a great versatile product. Munky. [IMG]http://i695.photobucket.com/albums/vv316/waxmunky/DSC_0421-1.jpg[/IMG] [IMG]http://i695.photobucket.com/albums/vv316/waxmunky/DSC_0422-1.jpg[/IMG] 3 stars 1 reviews
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