I have to admit I was sceptical... after unboxing and priming the none stick I thought that'll never work.
There's a cutter with the machine it makes the exact sizes for both the top and bottom. The bottom one creating nicks in the pastry to make it easier to put the pastry in the machine. It heats up quickly ... very quickly perhaps 3-4 minutes.
For the test, shortcrust pastry (50/50 butter/lard) I had in the fridge with some mince , a few spuds and some mushys, everything was already cooked apart from the mushys.
Getting the pastry in isn't the easiest thing in the world although it may get better with practise. There didn't appear to be a lot of space for my filling - I jam as much in a think is safe without overfill the pastry bit it could have taken more. Lids on - no milk or egg wash and start the timer. There was a bit of an uneven cook, the right side lid was hanging about but overall around 15 mins from cold to steaming hot pie.
I turned the machine off and upside down with a bit of a shake to unstick things and then lifted the pies out.
They lack the beauty of a
thumb mushed hand crimped edge but they're very passable pies.
Pie B I've left at full res so you can get a clear look at how the pastry has cooked (no soggy bottoms here). That and to make people hungry.