kogan 6 Mini Pie Maker Instruction Manual

kogan 6 Mini Pie Maker

Tips for Baking

It is preferable to use pie dough for the bottom of the pie and puff pastry dough for the top if you want your pie to come out perfectly cooked with a crispy crust.
Try not to overfill your pies, or they will not seal correctly and the filling will leak out during cooking.
Egg washing around edges of the crust will help the top and bottom stay together.
Keep dough cool as you work with it.

Mini Pie Filling Suggestions

With the methods used in this recipe book you can create your own exciting pie creations. Here are a few suggestion of possible fillings you could use in your pie recipes.

• Blueberry Jam
• Raspberry Preserves
• Chocolate Syrup
• Caramel Syrup
• Strawberries in Syrup
• Pumpkin Filling
• Apple Filling

Apple Cranberry Mini Pies

Makes: 12 pies

Ingredients
1 cup fresh or frozen cranberries
1/4 cup orange juice
1/2 cup granulated sugar 3 tablespoons cornstarch
1 cup finely chopped peeled cooking apple (1 medium)
1 box of pie crust
2 tablespoons coarse sugar
Vanilla ice cream or frozen yogurt, if desired

Method
In a heavy saucepan, heat cranberries, orange juice and granulated sugar until boiling.
Boil for 2 to 3 minutes or until cranberries begin to soften and break down. Remove from heat and stir in the cornstarch with a whisk.
Return to heat, and boil for 2 to 3 minutes longer or until mixture is very thick. Remove from heat and add chopped apple. Stir until well combined.
Cut 12 rounds from the pie crusts, re-rolling and shaping the offcuts as necessary. Place 6 rounds into the pie makers bottom molds. Spoon 1 heaping tablespoonful of the filling into the center of each pie bottom.
Cut small hole in the center of each of the pie crusts tops. Place the pie tops on top of each round with filling. Lightly brush the tops with milk and sprinkle with coarse sugar.
Close the pie maker and bake for 7-8 minutes or until golden brown. Serve warm or at room temperature with ice cream.

Mini Quiches

Makes: 30 mini quiches

Ingredients
4 tablespoons of butter
1 large onion, minced
1 teaspoon of minced garlic
2& 1/2 – 3 cups of chopped broccoli (fresh is best)
l& 1/2 cups of mozzarella cheese (shredded)
4 eggs (beaten)
1&1/2 cups of milk
Salt and Pepper to taste
1 tablespoon melted butter
Pie crust

Method
Over medium-low heat, melt 4 tablespoons of butter in a large saucepan. Add the broccoli, garlic and onions. Stir occasionally making sure the vegetables are cooking slowly until soft. Take off heat and set aside.
Combine eggs and milk. Season with salt and pepper, and stir in 1 tablespoon of melted butter. Set aside.
Using the pie dough cutter, cut out 6 bottoms at a time (larger circle).
If you choose to pre-cut all pieces of dough at once, dough may expand before cooking. Prevent this by keeping dough refrigerated until ready to use.
Place the pie bottoms into the bottom mold of the pie maker.
Spoon 1 tablespoon of the broccoli and onion mixture into each dough circle. Add a pinch of mozzarella cheese on top of the vegetables. Then put 2 tablespoon of the egg mixture on top of each quiche being careful not to overfill.
Close the pie maker tightly and cook for 13-15 minutes. Cooking times may vary slightly depending on dough thickness. Cook until center is set and the quiche is light golden brown.
Remove carefully with a silicone spatula and set to cool slightly before serving.

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