Chef Munky
Honey Badger
- Joined
- Dec 15, 2008
- Messages
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Breville's Personal Pie
- Thread starter Chef Munky
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Timothy
Head Chef
I just tried an experient and it worked! I cut my top and bottom crusts from egg roll wrappers. I put the bottome one in adn put some shredded cheese in it. Then some diced ham and finally an egg. Then I topped it with the cut out egg roll wrapper adn cooked it 6 minutes.
It worked very will. It's a fast, inexpensive and easy way to have pie crusts! They browned very nicely too!
It worked very will. It's a fast, inexpensive and easy way to have pie crusts! They browned very nicely too!
Chef Munky
Honey Badger
- Joined
- Dec 15, 2008
- Messages
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Sounds really good Tim. Reminds me of Asian pork dumplings. Some fry, steam. You cut out a lot of work with that idea. Did you make a dipping sauce?
Thanks it's been cut, copied and stolen.
Munky.
Timothy
Head Chef
Sounds really good Tim. Reminds me of Asian pork dumplings. Some fry, steam. You cut out a lot of work with that idea. Did you make a dipping sauce?
Thanks it's been cut, copied and stolen.
Munky.
No dipping sauce! Shame on me! I ate them "as is"!
OH HAPPY DAY!!! I just came home with my Breville personal pie maker! I am so happy to be in this click with the rest of you! Don't know where to start, but I am sure I will figure that out soon enough. I need to go back and re-read the entire thread tonight!
OH HAPPY DAY!!! I just came home with my Breville personal pie maker! I am so happy to be in this click with the rest of you! Don't know where to start, but I am sure I will figure that out soon enough. I need to go back and re-read the entire thread tonight!
I can't wait to see what you make, this thread has been enjoyable to "watch".
Timothy
Head Chef
Just bought another package of egg roll wrappers. They work great for almost anything. The wrapper I use is just slightly larger than the bottom crust cutter and I can get 15 pies for a $3 package of wrappers.
The egg roll wrappers are a great and inexpensive shortcut!
The egg roll wrappers are a great and inexpensive shortcut!
Addie
Chef Extraordinaire
Happy reading Chopper. And Tim, they are also great to use for making your own raviolis.
Timothy
Head Chef
Happy reading Chopper. And Tim, they are also great to use for making your own raviolis.
Thanks Addie! I've never made raviolis. Do you know if there is a recipe for them here? If not, will you post your own? thanks again!
Addie
Chef Extraordinaire
Only too happy to be of help. I don't measure as I learned from an old Italian grandmoter when I was a schoolgirl. Everytime I was waiting for my girlfriend, her grandmother was cooking in the kitchen.
One container of ricotta cheese. They come in 8 and 16 oz. I would start out with the 8 oz. if I were you. The recipe makes a lot of filling. And you want the whole milk one, not the skim.
A large handful of parm and romano cheese. You can leave one out if you wish. I use just parm when it the only one I have on hand.
One large egg
One large handful of finely chopped flat leaf parsley
About 1.5 tsp each salt and pepper. Ricotta has no flavor.
One tsp. of mixed Italian herbs.
Place the ricotta in a strainer and drain. Place in bowl and add the other ingredients. Mix well with a whisk or your mixer. Hand mixer will do. Let sit covered for about 30 minutes so flavors can mel.
Open package of egg roll skins. Keep covered. Place a spoonful of mixture in middle, wet edges and place second skin on top. Press out all the air and seal all the edges by pressing hard. Make sure you get all the air out or they will explode when you go to cook them. Continue in this manner until you run out of mixture or skins. Keep the finished ones covered with a slightly damp dish towel. The skins like to dry out quickly, so you must keep them covered.
Place individual dumpling ( ravioli) on a cookie sheet covered with cornmeal. Place in freezer. When partially frozen add some cornmeal to a zippy bag and put dumplings in a single layer. The cornmeal keeps them from sticking to each other.
When you are ready to cook, put on a large pot of water. Bring to a gentle boil. Place frozen dumplings in the water one at a time. When they rise, cook for about 45 seconds more. Gently remove and serve with pasta gravy. You can cook them freshly made. Same directions. They will just cook quicker. Handle with care.
Hope this is clear. If not, let me know and I will clarify.
One container of ricotta cheese. They come in 8 and 16 oz. I would start out with the 8 oz. if I were you. The recipe makes a lot of filling. And you want the whole milk one, not the skim.
A large handful of parm and romano cheese. You can leave one out if you wish. I use just parm when it the only one I have on hand.
One large egg
One large handful of finely chopped flat leaf parsley
About 1.5 tsp each salt and pepper. Ricotta has no flavor.
One tsp. of mixed Italian herbs.
Place the ricotta in a strainer and drain. Place in bowl and add the other ingredients. Mix well with a whisk or your mixer. Hand mixer will do. Let sit covered for about 30 minutes so flavors can mel.
Open package of egg roll skins. Keep covered. Place a spoonful of mixture in middle, wet edges and place second skin on top. Press out all the air and seal all the edges by pressing hard. Make sure you get all the air out or they will explode when you go to cook them. Continue in this manner until you run out of mixture or skins. Keep the finished ones covered with a slightly damp dish towel. The skins like to dry out quickly, so you must keep them covered.
Place individual dumpling ( ravioli) on a cookie sheet covered with cornmeal. Place in freezer. When partially frozen add some cornmeal to a zippy bag and put dumplings in a single layer. The cornmeal keeps them from sticking to each other.
When you are ready to cook, put on a large pot of water. Bring to a gentle boil. Place frozen dumplings in the water one at a time. When they rise, cook for about 45 seconds more. Gently remove and serve with pasta gravy. You can cook them freshly made. Same directions. They will just cook quicker. Handle with care.
Hope this is clear. If not, let me know and I will clarify.
Last edited:
Timothy
Head Chef
How easy! Thanks Addie!
Addie
Chef Extraordinaire
Glad to be of help. Sorry I don't have exact measurements. It is one of those recipes that you get a feel for. Is it too loose? Does it taste right? That is how I learned most of my Italian recipes. From the grandmothers of my girlfriends. The grandmothers were horrified that I wasn't Italian and were determined to made me into one by osmosis. They took me under their wing. So I cook Yankee and Italian.
CWS4322
Chef Extraordinaire
Not another one of these PIE recipes. Shouldn't you guys have your own cooking forum?
Addie
Chef Extraordinaire
CWS4322
Chef Extraordinaire
I'm just trying to figure out if I can get my mom to order one of these for my B'day next month!
Timothy
Head Chef
I'm pretty sure it's already been suggested and is being considered by the staff. I haven't seen a decision either way yet.
Addie
Chef Extraordinaire
Do tears work? And let her know that my b'day is March 12th. The same day at Girl Scouts. That should count for something.
Chef Munky
Honey Badger
- Joined
- Dec 15, 2008
- Messages
- 2,841
OH HAPPY DAY!!! I just came home with my Breville personal pie maker! I am so happy to be in this click with the rest of you! Don't know where to start, but I am sure I will figure that out soon enough. I need to go back and re-read the entire thread tonight!
Chopper!!!!
That just made my day!
I'll make you up a cheat sheet for a Lemon pie.
The hard part is what to make. When I first got mine, there was nothing for me to work with. The pie maker at the time was too new. A little research, creativity on my own. It's now gaining in popularity. We owned the Mother Ship first.
Geez, I threatened my kids once " Touch those puffs I'll take you out!"
It needs a new warning label " May cause User to become Neurotic" Yeah I still wipe my prints off after use.
I wish you much luck Fellow Brevellian.
Munky - Out!
Timothy
Head Chef
OH HAPPY DAY!!! I just came home with my Breville personal pie maker! I am so happy to be in this click with the rest of you! Don't know where to start, but I am sure I will figure that out soon enough. I need to go back and re-read the entire thread tonight!
Good for you, chopper! Have fun! You'll have lots of fun making up recipe to make in it. My favorite so far is the breakfast pies. I have them almost every morning now using the egg roll wrappers.
