BURGER BITES PERFECT AS PIE
MINI CHEESEBURGER PIES
500g beef mince
1 tablespoon tomato ketchup, plus extra, to serve
1 tablespoon American mustard 2 teaspoons Worcestershire sauce ½ teaspoon salt
1 tablespoon extra virgin olive oil
2-3 sheets just thawed shortcrust pastry 70g (⅔ cup) grated cheddar
1 egg, lightly whisked
Sesame seeds, to sprinkle
Thinly sliced pickles, to serve
Caramelised onion, to serve
METHOD Step 1:
Place the mince, ketchup, mustard, Worcestershire sauce and salt in a bowl. Season with pepper and use your hands to mix until well combined. Divide into 8 portions. Shape into patties and place on a baking tray. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Heat the oil in a large non-stick frying pan over medium heat. Cook the patties for 4 minutes each side or until just cooked through. Set aside to cool slightly.
Preheat oven to 190C/170C fan forced. Lightly grease 8 holes of an 80ml (1/3 cup) muffin pan. Use a round 11cm cutter to cut 8 rounds from the pastry. Gently ease into the prepared muffin holes. Place a cooled patty in each. Sprinkle with the cheese. Use a round 8cm cutter to cut 8 rounds from the remaining pastry. Brush edges with egg and place, egg side down, over pies. Press edges to seal. Crimp edges with a fork, then brush pastry with more egg and sprinkle with sesame seeds. Bake for 25 minutes, until golden. Serve topped with pickles, onion and extra ketchup.