Haha, teenagers sure have a healthy appetite. Thanks for the fantastic feedback and for watching. Glad you enjoyed it, we have plenty of different piemaker recipes on this channel and adding to them all the time. Hope we can inspire you to try some other interesting ideas in your piemaker.;-))

Thank you very much Brenda, you are going to love how versatile this appliance is. I have been posting unusual piemaker recipes among others for years and people have only just discovered what I have enjoying for a couple of decades. I’m glad you are keen to try our recipes, we’d be delighted to hear what you thought of them. Thanks so much for watching and your lovely feedback, I envy you starting out on your piemaker journey.;-))

Thank you alynn, I have heard of Wolfgang Puck appliances but have never physically found any instore. I’m glad you got to tweak the recipe to suit your appliances on hand and enjoyed you meal. I’ve been using vege salt since the 1980s and love the stuff I used It in every savoury dish and find it adds more flavour without overdoing the salt and it’s natural so I think it’s a winner. Been on my table since the 80’s and whilst have everything from Himalayan pink salt, salt flakes to smoked applewood salt every combo in between, it remains my go to table condiment.;-)) Thanks for watching and taking the time to comment.;-))

Thank you very much, I’m delighted you enjoyed it. Thanks a bunch for watching.;-))

Thank you very much, I’m delighted you enjoyed it. Thanks for watching.;-))

Thanks Rachel, glad you like them. They are easy and so much healthier that deep fried ones too. Cooked in less time than it takes to heat the oil AND no ones done them before so you saw it first here. Hope your sharing these ideas with your friends. I’m on a roll, your choice now. Do you want to see Pie Maker Chicken Kiev OR Pie Maker Beef Wellington next.? You decide and I’ll make it. I’ve been over to your country so many times I’m practically a local so I’m very keen to make some more Kiwi KZfaq friends. You guys are so tough we wouldn’t want anyone but a Kiwi backing us up. BTW have you had a chance to catch the Gallipoli Exhibit in Wellington, it’s beyond excellent. I’ve seen it twice now and can’t believe what those boys and girls went through. I love your enthusiasm, bet you would be the life of the party. Your comments always make me giggle, can’t help but keep making Pie Maker recipes for you. Don’t forget to make that decision, you’re in charge of our tea tomorrow night LOL so choose wisely! ;-)) Thanks for watching and your great sense of humour!

Haha maybe lol. Thanks for the fun comment and for watching.;-))

Thank you very much Klara, I love things stuffed inside each other or even rolled. Glad you were able to adapt it to your current cooking circumstances. These little handfuls are great to snack on later with a salad too or on a hike. Glad you found the recipe useful. With all that gorgeous seafood available in Tasmania you should try a Cobb Carpetbag. Maybe a Garlic Lobster ohhh my, I’ve just finished breakfast, I’m thinking about Dinner already..... thanks for the great feedback. I’m sure our fellow ‘Cobbers’ will enjoy your great tweak too.;-))

cheekyricho cooking at $120/kg for lobster I think I’ll need to pass that up. We have had some great scallops and oysters, beautiful salmon, mussels etc. It’s not prawn season down here so prawns are nothing to write home about... 😊

Jeez, $120, cheaper to buy a wetsuit and catch your own. None down on the coast near Bicheno? We got ‘tube oysters’ there massive.

Sorry to be so late in my reply Hunny Bunch, I wanted to devote the time to leave a decent reply and well life got in the way a bit. So here goes…. Just been through a bunch of health tests, won’t bore you with the details but the upshot is I am booked in for a full hip replacement next fortnight. Lots to do before that because I will be in hospital interstate for a while and then the recovery/rehab will be quite a bit longer.looking forward to not being in pain and more mobile but a little nervous at the same time. I have a great deal of faith in my surgeon, in fact I think he is a magician. I will take my computer to hospital again this time, I’ll have plenty of time to do my editing. Might even do a review on a hospital Food lol you know for TripAdvisor or something 🤣 I have a friend I met through my youtube channel about 8 years ago. We have been on holidays together and she is a very good cook and the way she presents good is cookbook cover worthy. I did a video of her making a charcuterie platter. I’m looking forward to sharing that one. You’ll see what I’m mean when I share it . I joke that she could make a cardboard box look deliciously appetising, seriously though we share recipes and ideas, she researched things for me snd knows lots about food and nutrition. If not for this channel and her request for some dairy free recipes, all those years ago, we would never have met so I have a great deal to be thankful for. I am never going to be a big youtuber but the joy this channel has given me and the opportunity to share my passion for all things food with my audience from all over the world is definitely the most rewarding experience for me. The kind and loving support, the words of encouragement and wealth of knowledge I have gained from viewers such as your self have really enriched my life and when I have been unable to upload as regularly as I would like I feel guilty that I’m letting everyone down but I’ll keep doing what I love for as long as people want me to and we’ll all keep being kind and friendly to each other and hopefully provide each other with the inspiration to try new things and revisit the old fashioned favourites too. Thanks so much for your happy comments, they are appreciated more than you could imagine. Warmest regards Cheekychops 🤣

Glad you enjoyed, thank you for the feedback and of course for watching.;-))

Thank you very much, glad you enjoyed and thanks for watching.;-))

Thank you so much for watching and your lovely comment.;-))

Thank you Jean, glad you like it. Thanks for watching and taking the time to comment.;-))

Thank you for the feedback. We have a lot of viewers travelling in Motorhome, RVs and caravans. The smell of Deep frying permeates the entire vehicle. Transporting both copious amounts of oil and a deep fryer in precious little space. The latest trend of carrying a small cheap pie maker is both extremely versatile, takes up Little real estate and enables you to use a very small amount of the best quality oil, without the need to carry lots of fresh oil or strain and store used oil. The pie maker is easy to clean, cooks very quickly and safely with a shorter post cooking cooling time. The compromise using a pie maker is whilst it gives a very good result, the deep fried option is as good or some would argue better. Personally I like the consistent shape and portion control produced in the pie maker. It uses much less energy than it would take to heat a large enough quantity of oil for the same purpose. Meals are cooked in a fraction of the time it takes to heat a vat of oil and retaining a consistent temperature on a deep fryer can be a bit of a lottery too. I thank you very much for your valuable honest feedback and for watching. I hope you get the opportunity to try some of my other pie maker recipes and hopefully you will understand my passion for using it in both home and mobile kitchens. I have been using one for almost 50 years (long before they were discovered and became’trendy’) and absolutely love pushing its capabilities to its limits and beyond. Sharing my crazy tried and tested ideas have helped my audience get the the most out of their pie makers and inspired them to experiment and share their own creations with their own family friends. Have a great week.;-))

Thank you Mark Mywords( love the name BTW, very clever) thanks for watching, glad you liked it.;-))

Thanks John, autocorrect isn’t always helpful is it? lol. Someone else mentioned the Panic breadcrumbs and said she was going to call them that from now on. I decided to leave it because it was accidentally funny. I got the Ninja Foodi for my a Birthday last year, the day they were released in Australia and I ADORE it. Use it for everything and anything. Luckily I have enough bench space to accomodate it permanently because it gets used daily. This years Birthday saw me excitedly unwrap the Ninja Foodi Grill and it’s fantastic, no smoke, yet I can ‘grill’ in my kitchen, the most succulent idiot proof steaks, chops, snags, anything really. Cooked to perfection and easy to clean too. My smoke detector couldn’t care less lol. You’ll be seeing more of both these appliances in the near future, I hope you find those recipes helpful in your kitchen as well. Thanks for the awesome, fun feedback and for watching.;-))

Hey Michelle, thanks for watching, glad you like them. Hope you are getting a bit of rain and no more bushfires and you’re having a great week.;-))

Thank you very much, funny how these things seem to recycle themselves. I am doing well thank you very much for asking. We are still recovering from the massive flood that destroyed our home. Slowly rebuilding and repairing. We have been forced to take a break from our KZfaq channel due to the loss of the camera equipment, lighting, sound and many appliances as well. We will be back stronger and hopefully better than ever but in the meantime thanks for your wonderful support and for caring. Thanks for the lovely feedback and for watching.;-))

Oh no!@@CheekysKitchen That's shocking news, I hope you get back on your feet soon and the house fixed up in short order. I hope the insurance company is playing nice, it's no fun to suddenly loose everthing and not be able to replace it. Take care.

You are most welcome Alice, in this particular recipe I believe the Patty Papers offered a less perfect finish, I found they didn’t brown on the sides as well and moist tended to be trapped between the sides of the food and the inside of the patty papers. They did release from the papers OK but didn’t look quite as evenly browned. I want to thank you for posing the question as I think it has helped other decide whether or not to use Papers and certainly showed they are quite safe to use in this particular brand of pie maker at least. I’m so glad you are enjoying our recipes and thank you very much for watching and your lovely feedback. Hope you have a great week.;-))

Thank you Lucy, we love this recipe, so much quicker, easier and healthier than the deep fried version and they almost look too perfect for homemade. Thanks for watching, hope you have a fabulicious weekend.;-))

Thank you Joanna, that’s pretty awesome feedback, glad you’re enjoying our little KZfaq channel and you can find things, thank you very much for watching. Hope to bring you lots more recipes to cook in your kitchen.;-))

@@CheekysKitchen my pleasure re: the feedback, I know it takes a lot of work, so I'm very appreciative. While I've got you, I'm wondering if you have a preference among pie maker brands?

Joanna, my Sunbeam Pie Magic four is 2 or 3 decades old and still going strong. I’m really happy with my Kmart Family pie maker and Kmart sausage roll maker. They are cheap, light, great non stick coating and cooks quickly and evenly. I have heard very good reports about the Kmart normal piemaker and they now have a 6 hole piemaker. I have no personal experience with other brands, so I’m afraid I can’t comment on them. For the price though I’d happily recommend the Kmart Anko brand. Sorry I could not be more help. Thanks for your question.;-))

cheekyricho cooking That’s great, thank you! Awesome that your sunbeam has been going strong for so long! But also good to hear you’ve been happy with the Kmart offering. I mean, in many ways it’s a simply piece of equipment so you’d hope they can’t screw it up too much! But of course we can all worry about buying a cheaper appliance as sometimes they really just aren’t as good. Thanks for your advice 😊

When I bought my a sunbeam it was about $100, back then $100 was a lot of money. Even Sunbeam is made in China nowadays, possibly in the same factory as more budget priced appliances. If you aren’t sure how much use you will get from this appliance, maybe a cheap option will suit. It really depends on your cooking style and families needs. I can’t comment on its longevity or how durable the coating is because they are still very new to the market. I rarely use mine for their intended purpose but they do that job very well. It’s a personal Preference thing, if I was buying another one, I’d buy the Kmart one because it’s not such a big outlay and does what I expect it to do. Good luck with your decision. I bought a Jura top of the range coffee machine 5 years ago, it has not worked more than it has worked. Major repairs on 2 occasions and I have spent several months overseas each year during that time and only 2 people using it occasionally. I just had it replaced under extended warranty. I bought top quality and it failed badly, lesson learnt. Expensive is not always better quality. Just my personal opinion.🤗🤔

Hey Katey, thanks, glad you enjoyed it. Thanks for watching and your continued support, very much appreciated.;-)) hope you’re have a fabulicious week!

Haha love it Benjamin.... every time!! Lol

Thanks for the great feedback. You can Absolutely use any crumbs you like, breadcrumbs, cornflake crumbs, gluten free breadcrumbs, semolina or polenta work well too. Hope that helps and thanks for watching. Don’t forget to check out our piemaker playlist for dozens more recipes using the pie maker. Sometimes we even use it for pies. Lol.

Thank you. I will try making my own panko crumbs.

Theoretically Yes that should work but you would have to seal the edges well, to encase the egg, it would be an odd shape but certainly much easy and quicker than peeling a very soft boiled egg. I actually cooked this for a pregnant family member and she was unable to eat raw egg, Eggs are not Pasteurised here in Australia. I will certainly give your idea a try, you have aroused my curiosity about the method you suggest. I thank you very much for your thought provoking feedback and for watching.;-))

@@CheekysKitchen Thank you for you channel. My current breakfast snack, using a (mini piemajic), is Spring roll wrapper replacing pastry and a little bit of smoked sausage and onion in the bottom to make a well , one size 7 raw egg with some mashed potato on top and then the rest of the wrapper to seal (S/n/P also) cook for 5-6 min then rest for 3 . Yummy!

That certainly sounds delicious, a great way to use up a few leftovers too. I’m guessing you aren’t in Australia as I have never heard of a size 7 egg, here eggs are sold by weight 600gm or 700gram per dozen. I tend to use the smaller eggs (600g pack) for the pie maker to ensure they fit inside the casing without spilling out. I have spring roll wrappers on my shopping list to give your recipe suggestion a try. What a great start to the day. Many thanks for the idea and for watching.;-))

@@CheekysKitchen Kiwi. It's all about spreading the cooking knowledge wealth. If you want to see something crazy look up how Americans treat their eggs compared to us ANZACs PS I call it a Daan-Ton Daan meaning egg Spring roll wrappers makes it all about the filling. And eliminates all the butter.

Thanks for the question Denise, sadly boiled egg whites don’t freeze at all well. It gets watery pockets in it and goes a bit rubbery. Why not halve the recipe and have a couple cold the next day with a salad, sliced on a roll or in a wrap. Maybe warm one up for breaky with some tinned spaghetti or creamed corn. They will keep for about 3 days in the fridge. Hope that helps and thanks for watching.;-))

Oh you are going to love your pie maker. Yes I do use chicken mince for chicken kievs, I have a recipe on here for it. Pork pies, quiches, dumplings, fish cakes, vege Pattie’s, custard tarts, vanilla slice pies, cup cakes, cheesecakes, double cheeseburger pies, sausage roll rolls (that’s not a typo) jam donuts, Nutella donuts, jelly cakes, just to name a few, over a hundred pie maker recipes and even more with the family pie maker and sausage roll maker recipes. You are going to have so much fun , you can make pies out of anything, all your left overs are never going to be wasted ever again. Get creative and start your pie maker adventure. Thanks for watching, your question and comment.;-))

@@CheekysKitchen Hey thanks for replying so proactively. You've really got me thinking about utilising that pie maker more. I was wondering, though, about your best cleaning tips. Because you put things in a pie maker other than pastry, your tips on cleaning would be appreciated. I wish the heating plates came off for cleaning.

Thank you for your enquiry, we sometimes use Vegeta, try to get the MSG free version, various other vegetable salts on the market, even our Homemade Vegetable Stock Paste is very good but our favourite by far is actually called Veggie Salt, it contains sea salt, onion, celery,parsley, paprika, garlic and Tri Calcium Phisphate. It contains no Artificial Preservatives, is Australian made and owned and tastes great. We use it on our table instead of table salt and it actually lessens the amount of salt required. You can find stockists near you at hopefully at www.bathoxaustralia.com Hope that helps and thanks for watching.;-))

Thank you very much for your question Tsc Tempest, the oil makes the coating crunchy and helps prevent it becoming soggy as the is steam generated by the cooking process. They won't stick to the paper but like dry frying something, with crumbs the addition of oil improves the flavour and texture. hope that helps and thanks for watching.:-))

Hi Sue sorry for the delay, you’ve been hidden in the spam box. You can use any ground meat you like for this recipe, beef, lamb, pork, chicken, goat, venison or turkey. We usually use beef but a mixture of pork and veal gives a lovely result as well. Here in Australia, the ground meat is marketed as ‘minced meat’ hope that helps. ;-)) Thank you for your question and for watching.

Thanks for the feedback Jack, they sell these chilled in Delis here, designed to be eaten cold with a salad on on a sandwich. Personally I don’t like to eat them cold , the crumbs would be soggy and the meat would be greasy and bland. I’ve never used onions in the meat recipe, more like a fissile or meatball mixture by the sound of things, the onion might burn in a pie maker but I do like to serve it with a spicy tomato relish, which of course is packed with onions, tomatoes and chilli. Again never seen it served with gravy either, is that a British thing I wonder? I’m one of Gravy’s biggest fan, I’m more than happy to bring it to a Scotch Egg Party. What about with a big plate of hot chips and gravy? Sounding pretty good now isn’t it? Must try it with gravy next time, thanks for the great feedback and for watching.;-))