A short while ago Lakeland sent me an electric pie maker to try out. I put it to one side and I read the instruction book because many readers will remember in the past my downfall has been not reading it.
Anyhoo, over the past couple of days I’ve been getting my act together, what with the weather changing and getting colder pies are on my mind. Nice hot meaty pies, so I thought I’d go for Peppered steak pie recipes to start with to warm the cockerels and I set too with some braising steak and lots of pepper which seemed the perfect way forward. (recipe below)
I cracked my own pepper in a jar with the kids rolling pin as I haven’t got a mortar and pestle – it worked but maybe I cracked a litttle too much.
You see the beauty of the Lakeland electrical pie maker is the pies are ready in 10 minutes, but this does mean if you’re making meat pies your filling needs to be cooked before hand.
I cooked my steak in a slow cooker as I chose a tougher cut and the slow cooking makes it really tender. Once that is done it’s a cinch to get your pies ready and the beauty is you can make a large batch of filling and freeze in portion size bags ready to go.
Lakeland Electrical Pie Maker
I used ready to roll shortcrust pastry with a scattering of flour on the surface and on my rolling pin. I cut the pastry block into two and rolled one to cut the larger bases and the other to cut the tops.
The cutter is provided with the electrical pie maker along with a ‘pusher’ to help push the base into the machine.
Now whilst you roll your pastry you turn your pie maker on to heat up, then being careful you have to place your bases over the pie forms and use the ‘pusher’ to form the pastry base. Once ‘pushed’ I placed a spoon or two of meat and sauce in each pie and then placed my pre-cut tops on tops.
Pull the lid down to seal the tops to the bottoms and then reopen to quickly brush the tops with beaten egg for a lovely glaze. Re-seal and cook for 10 minutes. Your pies are ready to serve!
Now this does mean a little forward thinking, what’re you going to serve with? Mash? Gravy? Veg? This all needs preparing beforehand to bring your meal on to the table all in one go.
Peppered Steak PieIngredients for 8 small pies 500g cheap cut of stewing steak Seasoned flour – plain flour with handful of cracked black pepper, salt and pepper Olive oil Brown onion Garlic clove or two 1/2 tbsp Worcestershire sauce 500 ml beef stock For pepper mix (mine was hot) 1 tbsp cracked black pepper 1 tsp ground black pepper 1 tsp ground white pepper handful of whole black peppercorns Shortcrust pastry and flour to roll 1 egg beaten for glazing pies
- Cut the steak into cubes and coat in the seasoned flour
- Heat a little oil in a frying pan and brown the steak all over add to the slow cooker
- In the same pan add a little oil and fry the onion until soft and golden, add the garlic and sweat for a couple of mins, add the Worcestershire sauce and beef stock and stir well. Add the mixed pepper mix and stir well.
- Add to the slow cooker and cook on low for about 6 hours until the meat is tender.
- Keep half aside and freeze half for future pies once cool.
- Follow pie instructions above
Verdict– Delicious, a little heavy handed on the pepper but very very nice and I can’t wait to try my pork, leek and mustard mix that I was preparing earlier today
Disclosure: Lakeland sent me an electrical pie maker to review the RRP is £29.99, I’m preparing another filling for next week as I like it so much