The Chronicle





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.

Step 2:

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.

Step 3:

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.

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