Breville Mini Pie Maker: Love It!

[Mel]

There are several Australian message boards with ideas for these pie makers. Sunbeam has had them available there for many years.

The hints I've seen regarding eggs is to unplug it about halfway through and let the egg set, to prevent the top from browning too much. I haven't tried quiche at all yet, so I don't know how well it works.

 

[heathpack]

Scrambled Eggs Pies, don't need to precook eggs

I want to try to make some breakfast pies (eggs & canadian bacon). I think I will need to cook up the filling before making the pies, seems to me the eggs wouldn't cook through if I don't.

Scrambled Egg and Bacon Pies

4 bottom crusts cut from 1 refrigerated pie dough round
4 large eggs
1/4 cup whole milk
Salt and pepper
4 slices diced cooked bacon
Shredded jack, cheddar or gryure cheese (optional)

Preheat the pie cooker.
Mix the filling by whisking together the eggs, milk and salt & pepper.
Place the bottom crusts in the hot pie maker. Add cooked bacon and then egg filling.
Cook until filling is puffed and crusts are browned 7-8 minutes. Removed from cooker and sprinkle with shredded cheese if desired.

We have made these pies and they are very good. You don't need to precook the eggs, they cook through just fine.

H

 

[heathpack]

[*]Pie dough is fairly easy (and inexpensive) to make yourself, and you can freeze it until needed - just like what you buy in the store. I just bought some pie dough - $2.49 a box ON SALE. That's not so cheap ($0.50/mini-pie if you get 5 mini-pies out of it, just for the crust).
[/LIST]

Last weekend, I made and froze sixteen bottom crusts, figuring homemade crusts would for sure be way better than Pillsbury.

I used a very tried and true pastry crust recipe of mine- flour, butter, vegetable shortening, salt, tiny bit of sugar, ice water. I am sad to report these did not work well (and I have 12 left!). The crust was too tender and did not brown as rapidly as the puff pastry top. The bottom crust semi-collapsed under the weight of the top crusts. Don't get me wrong, we ate the chicken pot pies we had made with these crusts, certainly they were edible. But they were not as good as the Pillsbury pie crust.

Hmmm, I will have to read up on this subject- how to get a sturdy, rapidly browning, home-made crust.

For the time being, it looks like I will be sticking with the Pillsbury crust.

h

 

[DaveNV]

You guys should be proud of me. I launched my Sunbeam pie maker for dinner tonight, and nobody died. Yay!

I figured for a first attempt I should stick to something safe. The creative stuff can happen later. I bought refrigerated pie crust for the bottoms, and frozen puff pastry dough for the tops. I got a can of interesting-looking "chicken corn chowder" soup and a can of shredded white meat chicken breast to add to it to thicken it some, to make a kind of halfway chicken pot pies. I found some flour to dust the dough with so it wouldn't stick, and I had my way with the little beast. It was actually kind of fun.

I didn't break anything, didn't burn myself or set off any smoke alarms, and everything was pretty tasty. We just finished eating, and the family has decided there may be hope for ol' Dad after all.

After I clean up the mess I made, I'll try making little apple pies for dessert. I don't think James Beard has anything to worry about, but for now, there's a new cook in the house. Sort of.

Dave

 

[sstug]

Thanks for the scrambled egg recipe - I hadn't thought about not using a top crust. I also like the tip to unplug and let it set. I'm glad I didn't get around to trying yesterday afternoon (although I was kicking myself this morning looking for breakfast).

And way to go Dave!!!

 

[pjrose]

You guys should be proud of me. I launched my Sunbeam pie maker for dinner tonight, and nobody died. Yay! . . .

After I clean up the mess I made, I'll try making little apple pies for dessert. I don't think James Beard has anything to worry about, but for now, there's a new cook in the house. Sort of.

Dave

Congratulations, Dave!

 

[ScoopKona]

crust.

Hmmm, I will have to read up on this subject- how to get a sturdy, rapidly browning, home-made crust.

For the time being, it looks like I will be sticking with the Pillsbury crust.

Use a proper oven, not the adult version of the EZ-Bake oven.

Kidding aside, I suspect you'll need to add some sugar to your pie dough. It will brown faster that way, even in an anemic oven. (Not enough that you can taste it. You'll likely need to add a little more salt for savory crusts.) That's how most of the packaged pie crusts work. (The companies assume everyone has "suburbia specials" for ovens and develops their recipes accordingly.) EDIT -- Also, replace the "ice cold water" in your recipe with "ice cold sparkling water" or even "beer" (for savory crusts). The dissolved CO2 will give you a flakier crust. I assume, naturally, everything from the flour to the bowl to the mixing paddle to the rolling surface is kept in the freezer prior to making the dough.

As for your list of gadgets, how could the vacuum sealer possibly be "non-essential?" The only problem I have with our sealer is that it isn't a Cryo-Vac -- next time I see one at the used restaurant supply store, I'm buying one.

How else are you going to cook sous-vide?

 

[MULTIZ321]

Scoop,

Glad you're posting again - you've taught me a lot on different subjects.

My newest bit of knowlege - Sous-Vide cooking.

For those not familiar: Sous-Vide - from Wikipedia


Richard

 

[bjones9942]

As for your list of gadgets, how could the vacuum sealer possibly be "non-essential?" The only problem I have with our sealer is that it isn't a Cryo-Vac -- next time I see one at the used restaurant supply store, I'm buying one.

How else are you going to cook sous-vide?

Why wait? The WebstaurantStore sells them, along with 1,000's of other fun 'made for restaurants' items. Their tongs and heat resistant spatulas are the best - and less expensive than the five and dime!

No, I don't work for them, but I think I keep at least one of their staff employed

 

[heathpack]

Also, replace the "ice cold water" in your recipe with "ice cold sparkling water" or even "beer" (for savory crusts). The dissolved CO2 will give you a flakier crust.

The problem is the flakiness. The homemade crust is too flaky, its not sturdy enough. Think of taking your normal apple pie completely out of the pie plate after it finished baking- would it be able to stand up unsupported under the weight of the top crust? Mine won't, and thats the probelm here.

Have you ever worked with this Pillsbury dough? Its strong as an ox and way different texturally than homemade crust. It does not taste as good, but it tastes fine. It seems to be a marvel of modern food engineering, or frankenfoodism, depending on your perspective.

And lest you continue to mock my beloved mini pie maker, I challenge you Scoop, to answer this question: which of us, the mini pie gadgeteer or the Wolfe ranger, has actually MADE a dozen mini apple pies in the last week? Ha!



H

 

[pjrose]

I wonder what would happen if you pre-baked your own crust for a few minutes without filling? Or if you lined the pie maker with foil and then used your own crust?

It might cook a bit more and be sturdier, and you'd have the better tasting flakier crust.

 

[ScoopKona]

The problem is the flakiness. The homemade crust is too flaky, its not sturdy enough. Think of taking your normal apple pie completely out of the pie plate after it finished baking- would it be able to stand up unsupported under the weight of the top crust? Mine won't, and thats the probelm here.

Have you ever worked with this Pillsbury dough? Its strong as an ox and way different texturally than homemade crust. It does not taste as good, but it tastes fine. It seems to be a marvel of modern food engineering, or frankenfoodism, depending on your perspective.

And lest you continue to mock my beloved mini pie maker, I challenge you Scoop, to answer this question: which of us, the mini pie gadgeteer or the Wolfe ranger, has actually MADE a dozen mini apple pies in the last week? Ha!

1) My guess is your dough is too warm. Seriously, freeze your flour and cubed lard (or cubed UNSALTED butter, if you really must) and whatever it is you make the dough in -- whether it be a mixing bowl and paddle, or a food processor bowl and blade. I prefer the food processor. Once the dough is made, wrap it tight and let it rest in the 'fridge for at least an hour, but preferably overnight. This will give your dough better structural integrity. I also keep a slab of marble in the freezer for rolling out the dough on baking days. AND the roller. Makes all the difference. FREEZE EVERYTHING.

2) I don't use any commercial dough with the exception of puff-pastry. And then only puff pastry that I trust. No Pillsbury or Pepperage Farms. I turn to the Greek section of my local International Marketplace. I make better dough than what comes out of a box. Why bother pay all that money for flour, lard and salt? That Pillsbury stuff has been resting in a refrigerator for DAYS. That's one of the big reasons why it's superior to homemade -- home cooks generally don't rest their dough long enough. I'll rest for a week prior to Thanksgiving or Christmas.

3) Which of us is still dealing with 90f temperatures? Get back to me in November. That's when I start to do my baking. And I'll put my pasties and pies up against anyone's.

 

[Twinkstarr]

1) My guess is your dough is too warm. Seriously, freeze your flour and cubed lard (or cubed UNSALTED butter, if you really must) and whatever it is you make the dough in -- whether it be a mixing bowl and paddle, or a food processor bowl and blade. I prefer the food processor. Once the dough is made, wrap it tight and let it rest in the 'fridge for at least an hour, but preferably overnight. This will give your dough better structural integrity. I also keep a slab of marble in the freezer for rolling out the dough on baking days. AND the roller. Makes all the difference. FREEZE EVERYTHING.

2) I don't use any commercial dough with the exception of puff-pastry. And then only puff pastry that I trust. No Pillsbury or Pepperage Farms. I turn to the Greek section of my local International Marketplace. I make better dough than what comes out of a box. Why bother pay all that money for flour, lard and salt? That Pillsbury stuff has been resting in a refrigerator for DAYS. That's one of the big reasons why it's superior to homemade -- home cooks generally don't rest their dough long enough. I'll rest for a week prior to Thanksgiving or Christmas.

3) Which of us is still dealing with 90f temperatures? Get back to me in November. That's when I start to do my baking. And I'll put my pasties and pies up against anyone's.

Spot on Scoop! Nice to see you back on TUG.

 

[heathpack]

Pie dough is always refrigerated for at least 40 minutes prior to use, otherwise iy would be unworkable. Typically refrigerated for hours to days, as the dough is usually made at a time distant from the pie making.

If you have never worked with Pillsbury dough, how can you possibly offer advice as to how to achieve the same texture? Seriously, you have a pie crust "ideal" in your mind that is very likely not going to be ideal for this particular application.

Oh and one more thing: Scoop I am VERY disappointed to hear you are buying puff pastry. Horrified, it's simply not that hard to make. Just set aside a Saturday afternoon and DO it!

Then you can send me a batch on dry ice.

H

1) My guess is your dough is too warm. Seriously, freeze your flour and cubed lard (or cubed UNSALTED butter, if you really must) and whatever it is you make the dough in -- whether it be a mixing bowl and paddle, or a food processor bowl and blade. I prefer the food processor. Once the dough is made, wrap it tight and let it rest in the 'fridge for at least an hour, but preferably overnight. This will give your dough better structural integrity. I also keep a slab of marble in the freezer for rolling out the dough on baking days. AND the roller. Makes all the difference. FREEZE EVERYTHING.

2) I don't use any commercial dough with the exception of puff-pastry. And then only puff pastry that I trust. No Pillsbury or Pepperage Farms. I turn to the Greek section of my local International Marketplace. I make better dough than what comes out of a box. Why bother pay all that money for flour, lard and salt? That Pillsbury stuff has been resting in a refrigerator for DAYS. That's one of the big reasons why it's superior to homemade -- home cooks generally don't rest their dough long enough. I'll rest for a week prior to Thanksgiving or Christmas.

3) Which of us is still dealing with 90f temperatures? Get back to me in November. That's when I start to do my baking. And I'll put my pasties and pies up against anyone's.

 

[persia]

Just out of curiosity, do you add pot to chicken pies to make them chicken pot pies?

 

[bjones9942]

Just out of curiosity, do you add pot to chicken pies to make them chicken pot pies?

Only on high holidays.

 

[heathpack]

Just out of curiosity, do you add pot to chicken pies to make them chicken pot pies?

Even better is Chicken-Mushroom-Pot pies. Positively psychedelic!

H

 

[heathpack]

http://chezpim.com/bake/how-to-make-the-perfect-pie-dough

Check out this link. This is someone perhaps who understands the paradigm, sturdy is the opposite of flaky. I will try this crust, not this weekend, we are off sailing, but soon, very soon.

H

 

[janej]

I am very tempted even though I already have too many kitchen gadgets I don't use at all. Is the Breville Pie Maker only available at Williams Sonoma?

 

[pjrose]

If there's to be a Heathpack/Scoop cookoff, I volunteer to be a judge!


PS - and I agree with others, it's great to see you back, Scoop!

 

[DaveNV]

I am very tempted even though I already have too many kitchen gadgets I don't use at all. Is the Breville Pie Maker only available at Williams Sonoma?

Apparently it is. I sure couldn't find it anywhere else. But based on posts in this thread, I found a Sunbeam equivalent at Target for $30. The Breville is "on sale" for $100, down from $150. They appear functionally identical. I don't see any reason to spend more than you need to for something like this.

Note that the Sunbeam is not listed on the Target website, or through any other vendors selling Target stuff. I found mine by walking through the local Target store. It was in the small kitchen appliance section.

Dave

 

[heathpack]

Apparently it is. I sure couldn't find it anywhere else. But based on posts in this thread, I found a Sunbeam equivalent at Target for $30. The Breville is "on sale" for $100, down from $150. They appear functionally identical. I don't see any reason to spend more than you need to for something like this.

Note that the Sunbeam is not listed on the Target website, or through any other vendors selling Target stuff. I found mine by walking through the local Target store. It was in the small kitchen appliance section.

Dave

I am not sure they are actually functionally identical. They perform the same function, but does one cook better than the other? This is sort of like saying that a Craftsman drill is identical to Makita drill because they do the same job. One would reasonably be expected to do the job better and last longer. (That may be a bad example, I only have a vague girly understanding of power tool brands.) I'm not saying the Breville actually IS better, but it is alleged to cook hotter, therefore faster with better browning of the piecrust. Maybe, though, it is more visually appealing because it is shiny, making people BELIEVE it is better. People like shiny things.

However, even if the Breville IS better, the question is "is it $75 better?" For many people there's no way it could be $75 better, no unitasking gadget could be. For others, $75 might be a small price to pay for a better pie or a functionally better or more durable pie maker.

I am pretty eager to see some Sunbeam pies. How is it that no pics have been posted??!!

H

 

[sstug]

I am pretty eager to see some Sunbeam pies. How is it that no pics have been posted??!!

H

Because I am clueless as to how to do it! But my pies were browned very nicely. I have a photo if someone can tell me in simple terms how to post it.

 

[Passepartout]

Because I am clueless as to how to do it! But my pies were browned very nicely. I have a photo if someone can tell me in simple terms how to post it.

Love to see 'em. There is a sticky on how to post pictures at the top of the Lounge. So easy even I can do it.

Jim

 

[sstug]

Love to see 'em. There is a sticky on how to post pictures at the top of the Lounge. So easy even I can do it.

Jim

yes, I read the sticky...and I got stumped at the sentence 'basically you first have to find somewhere to "host" the picture for you'. It may be simple, but that doesn't mean I get it. One day when I have the time...