Steak & Cheese Pie made in the Kmart Family Pie Maker Cheekyricho Cooking Youtube Recipe ep.1,471 

Thank you very much Christopher, delighted you enjoyed it. Thanks for watching.;-))

Thanks for the feedback Maxine, what a thoughtful Mum you are, I’m sure your son will really appreciate his Mums home cooking back home. Your recipe sounds nice too, shredded beef, pork or chicken is always a great standby for pie filling. My sunbeam Pie magic was going on for 35 years old when it’s non stick coating decided to fail suddenly, my sunbeam waffle maker suffered the same fate at the same age. They were working perfectly but the coating was coming off everywhere, it was hard to say goodbye to them. Both of these appliances served me faithfully and well for several decades. I hope you get the same longevity from yours. Thanks for the great feedback and for watching.;-))

Thank you Lorraine I just made a Butter chicken that is so easy, I intended to test left overs in the pie maker but unfortunate there weren’t any leftovers. I’m double batching it next time. Steak and Cheese is always a winner. My fave is the whole peppercorn, chunky steak pie, I think they are called the ‘Tradie’ pie lol and Richo will go into a fancy shmancy pie shop with dozens of varieties to try and he’ll always order a beef mince pie, although he did eat a possum pie in NEw Zealand once and an Abalone pie in Tassie so I probably shouldn’t be too hard on him. Me I’ll go for Satay Venison or curried Camel pie lol. The weirder the better lol. Glad you like this nice safe pie and thanks for the great feedback. Hope you are having a fabulous weekend. We are down near Coffs Harbour at the moment the humidity is unbearable. Everything you touch is sticky and salty. Our little dogs are flaked out in front of the fan. Stay safe and keep on cooking.;-))

@@CheekysKitchen hey CHEEKYCHOPS, I’m really looking forward to tea & dessert tonight, I’ve never had cheese & beef pie before so I’m eager to try, I’m going to have to cook mine in my Turbo Oven, I’ve seen a Family Pie Maker on MP but it’s in Brisbane 😞🤦🏻‍♀️ but my old faithful Turbo will do the job I’m sure 🤣😂. I’m not surprised at all that you had no leftovers lol, you would have to hide some leftovers to do leftovers videos 🥰🤣😂 I’m afraid I’m with RICHO I’m not a big pie eater & I’m not into out of this world different meats like venison crocodile ect, chicken beef & pork for me these days I’m becoming very boring (well tastebuds are) Hubby does the same as RICHO must go to a Pie shop when we travel nearly every place we stop especially when it’s lunchtime or close enough to it lol, & I can tell you RICHO has outdone Pete in exploring something new 🤣😂 Well must go & see the outdoors & do something & move this butt lol Oh yes family & friends have been telling me just how humid it is down South that’s not appealing to me at all, it’s been beautiful here plenty of light rain cool weather foggy mornings & sunny days a couple of slightly humid days …not to many (touch wood) hope that humidity goes quickly before we start traveling again, it’s on the cards soon, not totally sure of his plans yet lol changes like the wind 🌬 Ok must go, have a fabulous exciting interesting weekend & try & stay COOL 😎 & most of all take care 😻

Thank you Lucy, the humble meat pie is a fairly easy meal and probably Australia’s National dish. I can see no reason not to dress it up a little with some nice Australian Red wine and a little bacon and good quality Aussie cheese. People here eat it with Chips (fries) sometimes and tomato sauce, I opted for a healthier alternative and Richo grew that pumpkin. It is probably the nicest pumpkin I have ever eaten, so tasty simply air fried, sweet, nutty and not to moist, perfect for a topping of Salad Toppers I got from Costco, I’ve been sprinkling it on my home made bread before it goes in the oven and it’s fabulous. Thanks for watching, My Dear Lucy, I’m delighted you enjoyed our version of a Pie with Cheese from Downunder.;-))

Haha, thanks Andrew, it was supposed to be leftovers for the next days lunch but it didn't last that long lol. Thank you for the fun comment and for watching.;-))

Thank you Zendukai, it’s Serious pie weather in Canberra at the moment!

@@CheekysKitchen you can say that again, we go from blistering hot to very cold. But, any time for me is pie weather. Pie and dead horse (thats sauce lol) what about a pie floater, have you had any of those?

I have indeed Zendukai, even have one on this channel, in fact, the person that runs the very famous Adelaide Pie Cart has been chatting to me comparing our recipes. We are off to Tassie this week for a camping holiday. It’s gonna brrrriskkkk lol

@@CheekysKitchen Let me know the date and your address so I can come over and make sure all ya valuables are safe, trust me lol.

Haha no worries, you’d’ em been better off heading to my house. The wine club sent a case of red wine and left it on the patio table at the front door. I didn’t even order it but they managed to charge me for it and luckily the neighbour spotted it and took it home, so I’m guessing the parties at their place. Lol. Nice offer on your part though.;-)🦹🥷👮🏻‍♀️

Thanks for the feedback John, I like my pies to have a crisp finish, nothing worse than stodgy pastry. This is nice and brown, crisp and both easy to remove from the pie maker and to pick up and eat. If you prefer your pies more blonde, by all means remove them sooner but they will be less easy to ‘get along with’ for serving and removal. Lining the pie maker with baking paper will facilitate easy removal and insulate the base more. It’s not necessary on top because the top doesn’t seem to get as hot at as the base. I also prefer to use Puff Pastry, top and bottom, not short crust on the bottom and puff on top. I find a better seal is achieve by using the same pastry throughout. It’s just a personal preference thing, I like my toast to be very brown and the same with biscuits, pancakes, toasted Sanger’s and bread. Grilled cheese on toast has to be more than golden for me as well. As the filling is already fully cooked the pie maker is only cooking the pastry in this recipe so you can shorten the cooking time accordingly. Not only is the texture good but the cooked pastry has a nice flavour as well, almost to a nut brown butter stage. Curry would be a good addition and we do have a KFC Zinger Pie on this channel that is one of my families favourites. FYI got a Chicken and mushroom one coming soon and Richo said it’s his personal favourite and he dies prude himself in being a bit of a pie snob lol. Thanks for watching and see you back here soon.;-))

@@CheekysKitchen Great, I'll be watching for the chicken and mushroom pie.

We are leaving to head to Melbourne for our 5 week Tassie camping trip this weekend. I’d love to say I’ll get the pie up by then but the closer the weekend gets the more I realise I’m running out of time to get everything done in time and editing is so very time consuming. I’m taking some camera gear with me so hopefully I’ll be able to showcase some interesting Tasmanian produce in recipes to share when I get home. 🛳🚐⛺️🏕

@@CheekysKitchen Ok Cheekyricho. So I gather we'll be without you for 5 long weeks? I'll go through recipe withdrawal while you're having such a great time. Have a safe journey to and from. A long Lampoon's vacation for you both. Don't tie your little dog to the rear bumper and forget about her. Have fun crossing the Straight and back and buy yourselves one or more of those famous Tassie scallop pies. See you soon. 😘

O btw, I made this tonight....well sort of. I used diced lamb offcuts and most of the ingredients including some veggies and made a curry. I had a serve with coconut rice.. Ooohwee it was spicy but not overly hot. Enough leftover for 2 medium single serve sized pies, tomorrow's cooking. If it needs a bit of moisture I'll add a bit of coconut cream.

No worries Dave, I knew a fellow Aussie would enjoy this one. Thanks for watching, it’s really getting to be Pie weather again and we have some new ones coming your way. Thanks for watching.;-))

​@@CheekysKitchen Hey M8 any chance you could give me the Diameter and depth of your pie maker, as the the KMart pie maker I purchased after one of your vids makes 4 BIG single pies. Its volume for 4 pies is quite a bit bigger than your family pie. Just would like to know hope much more to add to my ingrediencies. (Its also a bit of a nuisance as you can only get a base pastry and a lid out of 1 sheet of pastry, then re-rolling to cut more bits. Design flaw.)

Dave I just ran the measuring stick over it. 17cms across and just on 3 cm deep. The lid is domes a little and that is the internal dimensions. One sheet of puff pastry is about the size on the bottom cut out, with a couple of mms to spare on the outer edge. I guess it’s about the same size as a Nannas Apple Pie, if you are familiar with them. I understand the dilemma with the pastry, I can’t believe pampas or someone hasn’t sold the sheets in cut sizes you just peel off and pop straight in. In the states they sell crescent rolls and they are already to pop out of a cardboard tube to bake. No dried out edges on the pastry that way. FYI, the Kmart sausage roll maker takes a full sheet folded in half. No cutting and re-rolling and no waste. Smaller portions of course but easier to eat and use up left overs.... just sayin’. They fit in lunch boxes easier and tidier for little ones to eat too. When you re-roll puff pastry. Don’t roll it in a ball first, layer each scrap on top of each other and roll that out, it will roll better, preserved the integrity of the layers, it’s just like layering the pastry up a bit more than its initial purchased state and the layers don’t get ‘confused’ being folded and jumbled together. You’ll see it works better the very first time you do it. Lay the scraps like playing cards on top of each other and roll from the centre out. Hope that helps and enjoy your pie making.;-))

@@CheekysKitchen Answer is perfect Thank you. Kmart sausage roll maker, yes you coincided me to bye that as well. made many of those nice recipes that you suggest. You may not remember but I had to look at about 5 KMart stores to find one in early corvid times. DONT ROLL---- NICE TIP AS I DONT. I have the cranks by this time of cutting. ----- That will help heaps. Sweet Dreams DUD

Yes I do recall now, sorry Dave, that was so many recipes ago. We have been running around like headless chooks getting ready for our 5 week camping trip to Tassie starting this weekend . Hope you like Apple recipes lol. Try my pastry tip, I think you’ll be impressed, much less shrinkage too. Only too happy to help.;-))