Sunbeam Pie Magic PM4800 (Traditional Size 4 Up) Questions & Answers

I find it works best if you use shortcrust pastry on the bottom and puff pastry on the top. If you are doing that already maybe its the brand of pastry that you are using (unless you are making your own).

I have always used the same pastry and the first few times I used it, it worked fine, the last couple of times it hasn't. so not sure what can be wrong have used it about 6 times and last 3 times have failed.

You should wait till the ready light is on. Best pastry to use is a short crust for the bottom and a puff pastry for the top.

120 mm for the PM4800. The 2 Up is slightly smaller at 105 mm and has a shallower dish. I find the 2 Up is great for one person as the pies are smaller and I can eat 2 (and it is quicker). On the other hand, the 4 Up are larger pies and the better choice if you want to feed more than one person.

Thank you Bill I appreciate you taking the trouble to answer me I am getting one for Xmas and am looking forward to better shaped pies than I can make by hand.

I’ve used bread slices which I stuck together with water & they were great

I have never used home made pastry - sorry but I have not had trouble with frozen (thawed) pastry - I always put pastry in a cold appliance as it is easier to handle

I agree, I have never used home made pastry either in a pie maker also always put pastry in a cold appliance then heat it up.

Leave your pastry to rest a while before cutting and you may avoid shrinkage.

Hi, most of the time I use home made pastry. It does seem to cook a little bit faster so just make sure you check it often.

Thank you

Make sure your filling is not too watery. The moisture will soak into the bottom pastry making it soggy and hard to cook.
Some of the meat (mince) is full of water. Supermarkets inject it into the meat to make it heavier.
Also some vegtables hold quite a bit of it too.

I use puff pastry. Make sure mixture not watery. I have had problems with short crust before so don't use it.

That's what I thought I was doing wrong at first too but the roast pork and gravy I made last night had bearly any gravy in it.

I prefer them will all puff pastry but they don't reheat well when hubby takes them to work.
I will keep trying

Well, you don't really need to, its just a personal choice, I give my pie maker a quick light wipe with a tiny bit of oil or butter on a piece of greaseproof paper before I cook them and they always come out beautiful

Yes, I do the same as Lauren. They recommend different types of pastry for base and top but it's easy to just find what works for you.

Try adding more filling so its domed,when you place the top on.

I would think larger sizes and probably you'd be best to use very soft bread, as it needs to be pliable. I'm not sure you're going to get good results. a jaffle maker is only @ $10....