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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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!