Burger pies

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If you’re short on time, buy ready-made meatball patties.

Serves 4

Preparation time: 40 minutes

Cooking time: 50 minutes

  • 350g lean mince
  • 2 slices bread, crumbled and soaked in 30 ml milk
  • 15ml tomato sauce
  • 2 gherkins, chopped
  • 1 small onion, finely chopped
  • 60ml flat-leaf parsley, chopped
  • 15ml meat spice
  • 250g streaky bacon
  • oil for shallow-frying
  • 2 x 250g rolls puff pastry, defrosted
  • 1 egg, beaten
  • poppy seeds

1. Mix the mince, bread, tomato sauce, gherkins, onion and parsley; season with the spice. With wet hands, form 4 meatballs and flatten them. Wrap each one in 2–3 strips of bacon; fry gently until golden-brown (add oil if needed). Cool slightly.

2. Open out the first puff pastry sheet and divide into 4. Roll each piece with a rolling pin until it is big enough to accommodate the flattened meatball. Repeat with the second sheet. Brush the first four pieces of pastry with egg and place a meatball patty on each. Cover with a second sheet of pastry and seal carefully with your fingertips. Cut neatly into a circle, press down the edges with a fork and cut a cross in the middle of the top sheet. Sprinkle with poppy seeds.

3. Place the pies on a wire rack on a baking tray and brush with egg. Bake in a preheated oven at 200°C for 30 minutes or until golden-brown. Turn over and bake for a further 10–20 minutes to make sure the pastry is crispy all over.

Tip: If you’re short on time, buy ready-made meatball patties.

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April 2023

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