Pie Tee Pastry Case Maker [Nyonya Kuih Pie Tee [Top Hat]]

A Malaysian classic these look delightful when prepared and are a real treat for canape style treats.

The maker itself is a long rod about 13 inches long that has a cupcake style, small solid mould on the end. You would warm the mould and then dip it in your batter to then fry in oil. This creates lovely pastry cups that can be filled as desired.

Approx dimensions of actual mould: base diameter 2.5cm - rim diameter 4cm - height 4cm

A more detailed method for preparing the shells/cases has been supplied by Mrs K.Mah - thanks!!

- Firstly prepare your batter this can be your own recipe but the consistency should be smooth, liquid but thick enough to coat a spoon.
- Then heat up a pan of oil, and dip your pie tee maker mould into the oil so that it warms the mould and coats the mould fully. Do not overheat the mould. you are just warming it slightly and if it is too hot the batter will not stick to the mould and instead 'bubble'.
- Then dip the mould into your prepared batter mix carefully, leaving a small gap at the top [so dip it in gently to cover about 95% of the mould only]. Ensure the mould is covered checking sides and importantly the bottom as gaps will not make a solid case once cooked. If you make a frying sizzling noise at this point - the mould was too hot! Let it cool and then re-dip. Hold above the batter and let excess drain off.
- Now dip the battered mould into your heated oil and it will fry and set, now take the mould out and gently remove the casing, as you have pre-oiled - it should come off easily with a little shake. You can now re-fry the casings by themselves in the oil to cook completly and will be a golden colour when done.
- Drain from the oil and place on paper towels to reduce oil and leave aside to fill with your choice of filling. It is advised to have your filling ready so they can be filled straight away.