Somewhere between a dirty hamburger and a classic beef pie, this hamburger pie recipe is the ultimate party centrepiece. A soft brioche bun and buttery shortcrust pastry are sandwiched together with a sloppy beef burger filling. Use ready-made pastry to save time, and serve with plenty of pickles. Here’s how to make a tasty hamburger pie recipe.
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For the burger bun
- 300g plain flour
- ½ tbsp caster sugar
- 7g fast-action yeast
- 3 eggs, 1 separated
- 100ml semi-skimmed milk, tepid
- 50g butter, soft but still firm, cut into small cubes
- 1 tsp sesame seeds
For the pastry
- 250g plain flour, plus extra for dusting
- 125g unsalted cold butter, diced
- 1 egg
For the filling
- 1 tbsp olive oil
- 500g 12% beef mince
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp dried mixed herbs
- ½ tsp smoked paprika
- 250ml beef stock, made with 1 stock cube
- 100g tomato purée double concentrate
- 100g tomato ketchup
- 1 tbsp Worcestershire sauce
- 75g mature cheddar cheese, grated
- Combine the flour, sugar, yeast and a large pinch of salt in a mixer bowl. Lightly beat the 2 whole eggs and add the milk. On a low speed using the dough hook attachment, slowly add the eggs and milk to the dry ingredients until completely incorporated. On a medium speed, add the butter cube by cube and continue to mix for 4 minutes, occasionally scraping the side of the bowl, until the butter is totally combined and the dough is glossy and stretchy. It will be very soft but shouldn’t be sticky. Grease a large bowl and scrape in the dough, then cover with clingfilm and leave in a draft-free place for 1 hour until doubled in size.
- Place the flour, butter and a pinch of salt in a food processor and pulse briefly until it resembles breadcrumbs. Add the egg along with 1 tbsp ice-cold water and pulse briefly again until just starting to come together. Tip the dough on to a floured surface and knead until it comes together. Flatten into a disk and wrap in cling film, then chill for 30 minutes.
- Heat the oil in a large pan over a medium heat. Add the beef and cook, breaking up with a spoon, for 5 minutes until no longer pink. Transfer to a medium bowl with a slotted spoon, leaving the fat in the pan.
- Add the onion and garlic and cook for 6-8 minutes, scrapping the bottom of the pan, until golden.
- Add the dried herbs and smoked paprika and cook for 1 minute. Add the stock, tomato purée, tomato ketchup, Worcestershire sauce and beef along with any accumulated juices to the pan. Bring to a gentle boil, then simmer uncovered for 15 minutes until thick and glossy. Season well and set aside.
- Punch down the dough and tip on to your work surface. Knead for a minute, then bring together into a ball. Lightly grease a loose-bottomed 18cm cake tin with 3cm sides and add the dough into the middle.
- Cover loosely with a lightly greased pieced of cling film and leave somewhere warm for an hour to double in size.
- Remove the pastry from the fridge. Roll out the pastry into a 5mm round, then carefully use it to line a loose-bottomed 18cm cake tin with 3cm sides. Gently press into the tin, then trim off the excess pastry. Prick the base with a fork and transfer to a fridge to chill for 30 minutes.
- Preheat your oven to 200°C/fan 180°C/gas mark 6. Add a deep baking tray to the bottom of your oven and leave for 10 minutes to get hot. Keeping the brioche dough in the tin, carefully take off the cling film.
- Combine the separated egg yolk with 1 tsp water and brush over the top to glaze. Sprinkle over the sesame seeds, then transfer to the oven on a middle shelf. Add some cold water to the baking tray to create steam and close the door. Bake for 25 minutes or until deeply golden on top. Leave to cool.
- Line the pastry with a circle of baking paper on the bottom and add baking beans. Transfer to the oven and bake for 15 minutes.
- Remove from the oven and take out the baking beans and baking paper. Put the pastry back in the oven and bake for a further 10 minutes or until lightly golden all over. Set aside to cool slightly.
- Gently reheat the mince, then pour it into the pasty case. Sprinkle over the cheese. Use a bread knife to slice off some of the bottom of the brioche bun – it should look like a very large hamburger bun.
- Pop it on top of the pie, then place it back in the oven for 10-12 minutes so that everything has heated through and the cheese melts. Slice to serve.
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