Burger pies

By Drum Digital
23 August 2016

Wow guests at the table with these huge pies.

By Hope Malau

Serves 4

Preparation: 20 min

Cooking: 25 min

100 g peanuts

125 ml (½ c) sesame seeds, plus extra to sprinkle on top

125 ml (½ c) coriander seeds

60 ml (¼ c) cumin seeds

80 ml (? c) tomato sauce

45 ml (3 T) Worcestershire sauce

20 ml (4 t) barbecue spice

900 g beef mince

salt and pepper

2 packets 400 g each puff pastry

250 g bacon rashers

1 egg yolk

Preheat oven to 200 °C

  1. In a dry pan over low heat toast the peanuts and all the seeds until fragrant.
  2. In a large bowl add the toasted nuts and seeds. Pour in the tomato sauce, Worcestershire and barbecue spice. Mix in the mince and season with salt and pepper.
  3. Shape into 4 burger patties, and quickly seal on both sides in a frying pan with oil over high heat. Remove from pan and allow to cool.
  4. Roll out 1 sheet of pastry, and using a bowl that’s slightly bigger than the patty in diameter, cut 4 discs for each burger. Roll out the second sheet of pastry and cut 4 discs the same size as the meat patty.
  5. Carefully put each patty and 2 bacon pieces on a larger pastry disc and cover with a smaller pastry disc. Crimp all the pastry edges until the burger pies are sealed.
  6. Brush with egg yolk, sprinkle with extra sesame seeds and bake for 20 minutes or until golden.

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