Does the filling always have to be cool? i.e. could I make the fillings the day before or earlier in the day and then make the pies later?
You could use warm fillings but we recommend cool fillings as you are less likely to suffer with soggy pastry.
Do you have any advice on using standard pie filling recipes for the mini pie maker?
Standard pie fillings are a great convenient way of making your own pies. The best advice is to use cool fillings in order to minimise the chance of soggy pastry and also reduce the change of very hot fillings.
Tinned fruit or tinned meat does it need to be heated before use in the pie maker?
We recommend cool fillings as you are less likely to suffer with soggy pastry.
Can you advise on freezing/defrosting and reheating the pies please?
You can freeze pies once cooked. If full defrosted the pies will take approximately 15 minutes at 200C. If cooking from frozen you should add a further 5-10 minutes. Defrosting will give you better results