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Cheeseburger pies

Name: Cheeseburger pie recipe
Yield: 8
Ingredients: 6 x 375g all-butter sheets frozen puff pastry, thawed; 2 large gherkins, finely chopped, plus extra, sliced, to serve; 1 small white onion, finely chopped; 16 burger cheese slices; 1 egg, whisked; Sesame seeds, to sprinkle; Fries, to serve; 40.00 ml olive oil; 1kg lean beef mince; 40.00 ml American mustard; 360g tomato sauce; 2 tsp caster sugar; 2 tsp malt vinegar; 2 tsp beef stock powder; 40.00 ml cornflour

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by delicious. team

delicious. team

Sep 02, 2023

“We take dishes that we think are delicious and transform them into pie form. We come up with a brand new pie every week. We love pies. We live and breathe the pie life! One idea that Scott had been flirting with, but wasn’t sure about, was a pie inspired by the McDonald’s Big Mac. Was it a betrayal of his fine-dining culinary roots and aspirations? Or was it just a bloody good idea? We launched the Big Thief Burger Pie as our pie of the week. It. Went. Bonkers.” – Aaron Donato and Scott Blomfield from Pie Thief, Vic

6 x 375g all-butter sheets frozen puff pastry, thawed
2 large gherkins, finely chopped, plus extra, sliced, to serve
1 small white onion, finely chopped
16 burger cheese slices
1 egg, whisked
Sesame seeds, to sprinkle
Fries, to serve

CHEESEBURGER FILLING

2 tbs olive oil
1kg lean beef mince
2 tbs American mustard
1 1/3 cups (360g) tomato sauce, plus extra to serve
2 tsp caster sugar
2 tsp malt vinegar
2 tsp Massel beef stock powder
2 tbs cornflour

Method

1.

For the filling, heat half the oil in a large saucepan over medium-high heat. Add half the mince. Season with salt flakes and cook, breaking up mince with a wooden spoon, for 8-10 minutes until all excess liquid has evaporated and mince is very brown. Set aside. Repeat with remaining oil and mince.
2.

Return all mince to pan. Add 2 cups (500ml) water, followed by all other ingredients except the cornflour, and stir to combine. Bring to the boil, then reduce heat to medium. Cook, stirring occasionally, for 30 minutes until mixture is very thick and a rich red colour (towards the end of the cooking time, you’ll need to stir constantly).
3.

Combine cornflour and 1 tbs water in a small bowl and whisk until smooth and combined. Remove pan from heat and stir in the cornflour mixture to thicken. Transfer to a large heatproof bowl and cool to room temperature, then cover and chill for 1 hour.
4.

Preheat oven to 240°C/220°C fan- forced. Place a baking tray in oven to preheat. Grease eight 10cm (4cm deep, 1 1/2-cup capacity) springform pans. Cut eight 16cm rounds from the pastry for the bases and eight 12cm rounds for the tops. Press the 16cm rounds into bases and sides of prepared pans. Fill with the beef mixture, pressing down firmly to level top. Sprinkle with gherkin and onion. Then, place 2 slices of cheese on top of each, breaking into halves or quarters to cover surface of filling evenly. Using your fingertip, run a little water around the edge of pastry (this will help seal the top and bottom pastries together).
5.

Top each pie with 12cm rounds, making sure that pastry edges touch, then lightly press down on top so edges of the pastry pieces join. Decorate top by pressing a fork all around the edge. Brush with egg and sprinkle with sesame seeds. Pierce top with the tip of a small knife to create an air vent.
6.

Bake on preheated tray for 20 minutes or until pastry is cooked, puffed and deep golden. Remove from oven and rest on tray for 10 minutes, then carefully transfer to a wire rack for 5 minutes.
7.

Serve pies warm with fries, extra gherkins and extra tomato sauce.