Breville GOURMET PIE MAKER, Instruction Booklet

8

using your gourmet pie maker

 Take care around the hot surfaces of your Gourmet Pie Maker. Steam may 

escape during cooking and when lifting the lid—take care! Use a tea towel or oven 

glove when opening or closing the lid.

1.  Plug your Gourmet Pie Maker in to a mains supply socket and switch the socket on. 

The red power light and the green ready-to-cook lights will illuminate. 

2.  While your Gourmet Pie Maker is pre-heating, roll out your shortcrust pastry on a 

floured surface and cut out four circles using the larger side of the base/lid cutter tool. 

These will be the bases of your pies.

3.  Carefully place each base centrally over a pie mould in the lower plate of your 

Gourmet Pie Maker.

4.  Using the lid trimming/shaping tool gently press each base into its mould.
5. 

Roll out some more pastry on a floured surface and cut out four circles using the 

smaller side of the base/lid cutter tool. These will be the lids of your pies.

6. 

Spoon your chosen filling in each pie being careful not to let it over flow the sides of 

the pie. Don’t overfill your pie otherwise the lid won’t seal properly. 

7.  Place the pastry lids on the pies and use the lid trimming/shaping tool as shown to 

press down and trim the lid pastry. Remove any excess pastry from around each pie.

8. 

Brush each pie with either beaten egg for a savoury pie filling, or milk for a pie with a 

sweet filling. Close and latch the lid of your Gourmet Pie Maker. 

9.  Cook your pies for approximately 10 minutes until golden brown. Remove the pie by 

carefully inserting a knife underneath it and lifting it out. Be careful not to scratch the 

non-stick coating when you are doing this.  

Tips

There are some easy recipes for home made pastry contained in these instructions which 

can be made a day in advance and then chilled. Alternatively, you can use ready made 

pastry which is available in shortcrust, puff, sweet and filo.
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To make sure that your pie is the best shape, we recommend that you use shortcrust 

pastry for the base and the pastry that best suits the recipe you are making for the lid.