Market Burger Pies

  • Serves: 6
  • Prep time: 20 mins
  • Cook time: 30mins

These are everything you love about a cheeseburger, wrapped in golden, buttery puff pastry. Using ready-made burger patties and some of our favourite South Australian products makes them incredibly easy to put together.

Fiaje’s Onion Jam adds a rich, sweet and savoury flavour, while Alexandrina Gourmet Shred melts beautifully because it combines Edam, Gouda, Cheddar and Romano cheeses. Carême’s all-butter puff pastry is made in South Australia, with each ready-rolled sheet measuring approximately 27cm × 36cm.

  • Beef
  • Dinner
  • Lamb
  • Pastry
  • Pie

Method

  1. Prepare the patties

    Place each burger patty between two sheets of baking paper and gently flatten it until it is approximately 8–9cm across.

  2. Cook and cool

    Heat a small amount of olive oil in a frying pan over medium heat. Cook the patties until just cooked through, then transfer them to a plate lined with paper towel.

    Allow the patties to cool completely before assembling the pies. Warm filling can soften the pastry and stop it puffing properly.

  3. Prepare the pastry

    Preheat the oven to 200°C fan-forced and line a large baking tray with baking paper.

    Cut six circles from the first pastry sheet for the bases. They should be slightly larger than the flattened burger patties.

    Cut six slightly larger circles from the second sheet for the tops. Lightly score several curved or straight lines across each pastry top, being careful not to cut all the way through.

  4. Add the filling

    Place the six pastry bases onto the prepared tray.

    Place one cooled burger patty in the centre of each base, leaving a border around the outside.

    Top each patty with:

    • 1 tablespoon Fiaje relish
    • 1 tablespoon Fiaje Onion Jam
    • A generous amount of Alexandrina Gourmet Shred

    Keep the filling away from the pastry edges so the pies can be properly sealed.

  5. Seal the pies

    Brush the exposed pastry edges with beaten egg.

    Place the larger pastry circles over the filling and gently press around the edges to remove any trapped air.

    Seal firmly with your fingers, then crimp the edges with a fork. Brush the tops with the remaining egg and sprinkle with sesame seeds, if using.

  6. Chill

    Place the assembled pies in the refrigerator for approximately 15 minutes. This helps the pastry remain cold and puff beautifully in the oven.

  7. Bake

    Bake for 10 minutes at 200°C, then reduce the temperature to 180°C fan-forced and continue baking for another 15–20 minutes, or until the pastry is puffed, crisp and deeply golden.

  8. Serve

    Allow the pies to rest on the tray for five minutes before serving with tomato sauce, extra relish or another spoonful of Fiaje Onion Jam.

Chrissy Rob Foodie Tip

These can be assembled ahead of time and kept refrigerated until you are ready to bake them. They can also be frozen unbaked. Freeze them individually on a tray first, then transfer them to a container or freezer bag once firm.

There is no need to thaw frozen pies before baking. Simply add approximately 10–15 minutes to the cooking time and check that the filling is piping hot before serving.

 

 
 
 
 

 

By: Chrissy Rob Foodie