Mini cheeseburger pies

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How to make Mini cheeseburger pies

  • Yield : 8
  • Prep Time : 0:55
  • Cook Time : 0:35
  • Total Time : 1:30

Ingredients

  • 500g beef mince
  • 1 tablespoon tomato ketchup, plus extra, to serve
  • 1 tablespoon American mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 2-3 sheets frozen shortcrust pastry, just thawed
  • 70g (2/3 cup) grated cheddar
  • 1 egg, lightly whisked
  • Sesame seeds, to sprinkle
  • Thinly sliced pickles, to serve
  • Caramelised onion, to serve (see note), optional

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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