Metaltex Ravioli Presses, White, Set of 3, 9 cm Diameter-12/15.5 cm & Set of 2 Stainless Steel Ravioli Stamps & Cutters-Square and Circle, Silver

Excellent price, easy to use, ideal for apple turnovers from the garden fruit. Pasties were ideal size. So good, my mother in law asked about them. Bought her a set today, for a present.

product is exactly as described. I liked it. Thank you

I've made pasties in all three sizes supplied, using a shortcrust pastry rolled out to about 4 mm. If the plate or saucer you use (or whatever) isn't quite the right diameter when cutting pastry circles, it doesn't matter if the circles are too large or the circle is somewhat irregular due to guessing, because when you clamp these shut, they all but cut through the pastry and it's easy to run the back of a knife round them to trim off the excess. Throw that in the oven for the kids...Being greedy, I stuffed my pasties very full, and then noticed that with the clamps shut, there was a huge bulge out the back, and if I were to open the clamps I'd more or less cut through it (look at the pictures, when open the two halves are tight together, but if you imagine folding them closed, there's a pasty sized gap between them, which disappears when opened again). Anyway, the simple solution is that the hinges unclip, and it was enough to undo one side and twist a little to get my pasties out whole.The results are a very good shape, and actually quite photogenic! Some recipies call for strong flour to get the pliability, but I used ordinary as many people do, and the pasties didn't fall apart during or after baking, or while eating. A good pastry recipe you can find by searching for the Hairy Bikers Cornish Pasty recipe online -- as far as pastries go, I felt it was one of the lower fat versions, it functioned well and tasted good. What you stuff them with is up to you, but I like to use left over lamb stew with swede, potato, carrot and onion.Anyway, good results and certainly good for the price.

My wife has wanted to make gyozas for ages as she loves Wagamamas but there isn’t one anywhere near us so we don’t go often. She loves their cookbook but as we can’t buy gyoza skins locally either she found a good dough recipe to make her own skins (mix 200g sifted strong white bread flour with 1 tsp salt then add 110ml boiling water, mix with wooden spoon then knead for 10 mins until smooth. Roll into 2 x 20cm rolls and cover with cling film then rest at room temp for half an hour – once rested cut a slice at a time then roll into a ball in your hand before using a rolling pin to roll dough into a flat circle, we liked it about one mm thick).To prevent the dough kept sticking to the plastic sprinkle flour across the whole of the open mould before putting the dough in. The 9cm (smallest size) mould made a really good (large) gyoza size, just don’t overfill as the dough won’t be able to seal if there is any filling oozing out. Once you have put your filling in, use a pastry brush to brush around the edge of the pastry so that it will stick together once it is pressed close. Whilst closed, use a knife to trim off any excess pastry protruding from the mould. Open mould and remove gyoza. Place ready-to-cook gyozas on a tray that’s been sprinkled with either fine semolina or flour to stop them sticking to the tray, and cover the tray with a slightly damp tea towel or kitchen roll to stop the gyozas drying out until you’re ready to cook them. If using fresh (not previously frozen) meat or prawns you can freeze any spare gyozas as they can be cooked straight from frozen (we fry the gyozas for a couple of minutes on one side in 1-2 tbsp. of oil then flip them over before taking the pan off the heat so you can add 3 tbsp water, cover pan with a lid and put back on a medium heat for 1-2 minutes then turn off heat and leave for another 2 minutes so they can steam and cook through. Alternatively, we haven’t tried this method yet, one recipe says you can cook chicken gyozas - using raw minced chicken – immerse gyozas in a pan of boiling water & cook on a low heat for 25 mins).My wife is now planning to try some Cornish pasties using the largest size mould. The plastic is really solid and substantial so doesn't feel at all flimsy. The quality is reflected in the price - cheaper models are available with other sellers but these are worth the extra! Fab purchase – very pleased and would recommend!

I use the smallest the most for ravioli type filled pasta and gyoza the middle size makes good pack up pasties big one I like to use for filled bread calzone style or meal sized pasties

Love it but the small size is ok for me but I’m not sure about 2 others big size.. anyway the small size works for me

The media could not be loaded.  Easy to clean and value for money

Easy to use