How to make Wagon Wheels in your pie maker

Your childhood favourite snack gets a super-easy revamp for the pie maker. Picture: Supplied
Your childhood favourite snack gets a super-easy revamp for the pie maker. Picture: Supplied

Has there ever been a kitchen appliance that we've loved as much as the pie maker? Don't get us started. It's taken our kitchens by storm. At the same time, our air fryers and sausage roll maker recipes are quickly gaining all-time favourite status, while the jaffle maker and waffle maker have been on our must-have rotation list for years.

In Pie Maker & Co you'll find every recipe you need for all your favourite appliances. With 100 recipes covering both sweet and savoury, this is your go-to cookbook where every dish is as easy as ... well ... pie.

  • Pie Maker & Co: Top-rated recipes for your favourite kitchen gadgets, by taste.com.au. Harper Collins, $34.99.

Wagon-wheel cookies

Your childhood favourite snack gets a super-easy revamp for the pie maker, and it's ready in under half an hour.

Ingredients

24 chocolate ripple biscuits (see tip)

155g raspberry jam (see tip)

9 vanilla marshmallows

100g dark chocolate melts, melted

Method

1. Place 12 biscuits flat-side up on a board. Spread each with 1/4 teaspoon jam. Using scissors, cut marshmallows into quarters. Top each biscuit with three pieces of marshmallow.

2. Preheat a pie maker. Spread remaining biscuits on the flat side with remaining jam.

3. Place four of the prepared biscuits, marshmallow-side up, into the pie maker. Close the lid. Cook for 30 seconds or until marshmallow softens. Carefully lift out biscuits and sandwich each with a jam-spread biscuit, pressing to flatten marshmallow. Repeat with remaining biscuits to make 12 wagon wheels.

4. Spoon melted chocolate into a sealable plastic bag. Snip off one corner. Drizzle wagon wheels with chocolate. Refrigerate for 10 minutes or until chocolate is set. Serve.

Tip: You'll need a 250g packet of choc ripple biscuits for this recipe. You can make these with any flavoured jam you prefer.

Makes 12.

MORE RECIPES:

Cheesy potato and bacon bites

Cheesy potato and bacon bites. Picture: Supplied

Cheesy potato and bacon bites. Picture: Supplied

These delicious cheesy bites are made with potato gems to save time - and they add a soft, fluffy texture to the mixture.

Ingredients

3 eggs

2 tbsp sour cream, plus extra, to serve

1 tbsp chopped fresh chives, plus extra, to serve

760g frozen potato gems

2 tsp extra virgin olive oil

3 middle bacon rashers, finely chopped

100g grated pizza cheese

sweet chilli sauce, to serve

Method

1. Whisk the eggs, sour cream and chives in a jug until well combined. Season.

2. Preheat a pie maker. Arrange six potato gems in each hole. Close the lid. Cook for 10 minutes or until tender and just golden.

3. Meanwhile, heat the oil in a medium frying pan over medium-high heat. Cook the bacon, stirring occasionally, until browned. Remove from heat.

4. Sprinkle about two teaspoons of bacon around potato gems in each hole. Top each with one tablespoon of the egg mixture, then one tablespoon of cheese. Close the lid. Cook for one to two minutes until golden and just set. Transfer to a plate. Repeat assembly with potato gems, bacon, egg and cheese to make 12 bites in total.

5. Serve bites with extra sour cream, sweet chilli sauce and sprinkled with extra chives.

Tip: For extra bite, add a sprinkling of hot paprika when you top with the cheese.

Makes 12.

Cheesy corn fritters

Cheesy corn fritters. Picture: Supplied

Cheesy corn fritters. Picture: Supplied

Use your pie maker to whip up a batch of veggie fritters for breakfast, lunch or an any-time-of-day snack.

Ingredients

2 x 420g cans corn kernels, rinsed, drained

100g feta, crumbled

55g finely grated cheddar

2 tbsp chopped fresh chives, plus extra, to serve

75g self-raising flour

pinch of cayenne pepper (optional)

2 eggs

80ml milk

sour cream and sweet chilli sauce, to serve

Method

1. Place the corn, feta, cheddar and chives in a large bowl. Use your hands to mix until well combined. Add the flour and cayenne, if using. Season with salt and mix until well combined. Make a well in the centre.

2. Whisk the eggs and milk in a jug. Pour into the well and fold until just combined (do not overmix).

3. Preheat a pie maker and lightly grease the holes with oil. Place a 1/4 cup mixture in each hole. Close the lid. Cook for 10 minutes or until cooked through (tops will still be pale).

4. Transfer fritters to a wire rack. Repeat with the remaining mixture in two more batches.

5. Season and serve warm or at room temperature, topped with sour cream and sweet chilli sauce, and sprinkled with extra chives.

Tip: Add some chopped ham or chopped cooked bacon to the fritter mixture, if you like.

Makes 12.

Ham and French onion toasties

Ham and French onion toasties. Picture: Supplied

Ham and French onion toasties. Picture: Supplied

We've taken the humble ham and cheese toastie and given it a gourmet twist with caramelised onion and Dijon mustard.

Ingredients

16 slices white bread

30g butter, melted

1 tsp Dijon mustard

50g vintage cheddar, coarsely grated

60g thinly sliced ham

1 tbsp caramelised onion relish, plus extra, to serve

1 tsp fresh thyme leaves, plus extra, to serve

Method

1. Use a pie maker pastry cutter to cut 16 discs from each slice of bread. Brush one side of discs with melted butter. Spread eight discs on the unbuttered side with mustard.

2. Top mustard side with half the cheese, half the ham, then the relish and thyme. Top with remaining ham and cheese. Top with remaining bread discs, buttered-side up.

3. Preheat a pie maker. Carefully place four sandwiches in the pie maker holes. Close the lid. Cook for five minutes or until golden brown. Transfer toasties to a wire rack. Repeat with remaining stacks in one more batch.

4. Set toasties aside to cool slightly (the filling will be very hot) before serving with extra relish and extra thyme.

Tip: Try a good-quality tomato chutney instead of caramelised onion relish for a flavour variation.

Makes 8.

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This story When cooking is as easy as pie first appeared on The Canberra Times.