Cheeseburger Hand Pies

These Thermomix Cheeseburger Hand Pies have all the flavours of a classic cheeseburger wrapped inside crisp, golden puff pastry. Think savoury beef mince, tangy pickles, melted cheese, tomato sauce and American mustard—all tucked into a delicious little parcel you can eat with your hands.

They are easy to make, wonderfully family-friendly and guaranteed to disappear quickly. Serve them for a relaxed dinner, pop them into lunchboxes or make a batch for your next party, picnic or footy afternoon.

A cheeseburger you can hold in one hand

I love a recipe that takes familiar flavours and turns them into something a little different. These hand pies deliver everything we love about a cheeseburger, without the bun—or the mess!

The Thermomix makes the filling beautifully simple. It chops the onion and garlic, sautés them and cooks the beef mixture in the same bowl. Once the filling has cooled, stir through the pickles and grated cheese, then wrap it in puff pastry and bake until golden.

The hardest part is waiting for them to cool enough to eat.

My tips for perfect hand pies

Cool the filling completely

Warm filling will soften the puff pastry and make the pies harder to seal. If you are short on time, spread the cooked filling over a large tray or plate so it cools more quickly.

Make sure the filling is not too wet

The beef mixture should be moist but not runny. If there is still too much liquid after cooking, give it another 3–5 minutes at Varoma temperature before setting it aside to cool.

Do not overfill them

It is tempting to squeeze in a little more filling, but overfilled pies are likely to burst. About two tablespoons per pie is usually just right.

Seal the edges well

Brush the pastry edges lightly with beaten egg, press them together and crimp with a fork. Cut a small slit in the top so steam can escape while the pies bake.

What to serve with Cheeseburger Hand Pies

Serve them with tomato sauce, American mustard or your favourite burger sauce. For an easy dinner, add a crisp green salad, crunchy coleslaw, potato wedges or sweet potato fries.

For the complete cheeseburger experience, place a little bowl of extra pickles on the table too.

Can I prepare them ahead?

Yes. Prepare and assemble the pies earlier in the day, cover and refrigerate them, then brush with egg and bake when you are ready.

You can also freeze the unbaked pies. Freeze them in a single layer until firm, then transfer them to a freezer-safe container. Bake from frozen, allowing a little extra cooking time, and make sure the filling is piping hot before serving.

Leftover cooked pies can be refrigerated and reheated in the oven or air fryer to bring back that lovely crisp pastry.

Cheeseburger Hand Pies

These Thermomix Cheeseburger Hand Pies have all the flavours of a classic cheeseburger wrapped inside crisp, golden puff pastry. Think savoury beef mince, tangy pickles, melted cheese, tomato sauce and American mustard—all tucked into a delicious little parcel you can eat with your hands.

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Course: Lunch, Main Course, Snack

Cuisine: American

Keyword: cheeseburger, hand pies

Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 10

Cost: Estimated cost: $22–$26 per batch Approximately $2–$2.50 per hand pie, depending on the pastry, beef and cheese used.

Equipment

• Thermomix TM5 or TM6 or TM7
• Spatula
• Simmering basket
• Large bowl or shallow tray for cooling the filling
• Two baking trays
• Baking paper
• Pastry Brush
• Fork
• Sharp knife or pastry cutter
• Measuring spoon
• Cooling rack

Ingredients

• 1 small onion halved
• 1 garlic clove
• 15 g olive oil
• 500 g beef mince
• 20 g tomato paste
• 20 g tomato sauce or ketchup
• 15 g American mustard
• 10 g Worcestershire sauce
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• Black pepper to taste
• 60 g dill pickles finely diced
• 120 g tasty or cheddar cheese grated

To Assemble

• 4-5 sheets puff pastry thawed
• 1 egg beaten
• sesame seeds optional
• tomato sauce & American mustard to serve

Instructions

• Place the onion and garlic into the mixing bowl. Chop 4 seconds/speed 5. Scrape down the sides of the bowl.
• Add the olive oil and sauté 3 minutes/120°C/speed 1, with the measuring cup/Lid Cap removed *
• Add the beef mince, tomato paste, tomato sauce, mustard, Worcestershire sauce, smoked paprika, salt and pepper. Cook 10 minutes/120°C/Reverse/speed Spoon, with the measuring cup removed and the simmering basket placed on the mixing-bowl lid.
• If the mixture is still quite wet, cook for a further 3–5 minutes/Varoma/Reverse/speed Spoon, with the simmering basket on the lid.
• Transfer the filling to a bowl and allow it to cool completely.
• Stir the diced pickles and grated cheese through the cooled filling.
• Preheat the oven to 200°C fan-forced. Line two baking trays with baking paper.
• Cut the pastry into your preferred shapes. Place approximately two tablespoons of filling onto one half of each piece, leaving a border around the edge.
• Brush the edges lightly with beaten egg. Fold the pastry over the filling, press to seal and crimp the edges with a fork.
• Place the pies on the prepared trays. Brush with beaten egg and sprinkle with sesame seeds, if using. Cut a small slit in the top of each pie to allow the steam to escape.
• Bake for 18–22 minutes, or until puffed and golden.
• Serve hot with tomato sauce and American mustard—and watch them disappear!

Notes

• For TM6, when you remove the measuring cup, always sit the simmering basket on th lid.
• For extra cheesiness, add a 1/4 slice of burger cheese on top of the meat mix before sealing …. delish!