Hamburger pie

MAKES 10

You will need

1 egg, lightly beaten

sesame seeds, for sprinkling

PIE BASE

1 quantity Pâte Brisée

Using a rolling pin, roll out the chilled pâte brisée on a floured work surface to a thickness of 3 mm (¹/₈ inch). Cut out ten 14 cm (5½ inch) diameter discs and use the pastry to line ten 11 cm (4¼ inch) individual pie tins. Store in the refrigerator until required.

BURGER FILLING

1 litre (35 fl oz) beef stock

30 g (1 oz) olive oil

225 g (8 oz) bacon, chopped

3 garlic cloves, crushed

450 g (1 lb) beef, diced

1½ onions, caramelised

90 g (3¼ oz) beetroot, chopped

10 g (³/₈ oz) salt

5 g (³/₁₆ oz) pepper

60 g (2¼ oz) tomato sauce (ketchup)

60 g (2¼ oz) barbecue sauce

10 g (³/₈ oz) Tabasco sauce

50 g (1¾ oz) cornflour (cornstarch)

50 g (1¾ oz) water

135 g (4¾ oz) egg, fried, chopped

120 g (4¼ oz) tomato, chopped

100 g (3½ oz) cheddar cheese, grated

Heat the beef stock in a medium saucepan. Heat the olive oil in a large saucepan, add the bacon and garlic and sauté gently. Add the beef and cook until lightly browned on all sides to seal. Add the beef stock, caramelised onions, beetroot, salt, pepper, tomato sauce, barbecue sauce and Tabasco sauce.

Cook for 30–40 minutes on low to medium heat until the beef is tender. Mix the cornflour with the water to make a paste. Add to the beef mixture, stir well and cook until the mixture thickens. Pour into a roasting tray to cool. Once cool, fold through the fried egg and tomato. Put 100–110 g (3½–3¾ oz) into each of the pastry-lined pie tins. Add 10 g (³/₈ oz) of the grated cheese to each pie.

BURGER BUN

50 g (1¾ oz) 00 (pastry) flour

300 g (10½ oz) water

480 g (1 lb 1 oz) strong (bread) flour

30 g (1 oz) sugar

2 g (¹/₁₆ oz) salt

80 g (2¾ oz) eggs

200 g (7 oz) milk

8 g (¼ oz) fresh yeast

80 g (2¾ oz) butter, at room temperature

Make a tangzhong (water roux): put the 00 flour and water into a small saucepan. Heat over medium heat to 65°C (150°F) until the mixture thickens. Remove from the heat and leave to cool.

Put the tangzhong and the remaining ingredients, excluding the butter, into the bowl of an electric mixer fitted with the dough hook. Mix on low speed for 1–2 minutes until well combined.

Increase the speed to medium and mix until a smooth, shiny, elastic dough forms. Add the butter and mix well until combined.

Transfer from the bowl into a large container. Cover with plastic wrap and allow the dough to double in size.

Once doubled, portion the dough into ten 50 g (1¾ oz) pieces. Mould into balls on a floured surface using the palm of your hand in a circular motion. Line a baking tray with baking paper. Place the balls of dough on the tray and set aside to prove until they are doubled in size. Chill the proved buns in the refrigerator for 20–30 minutes.

TO ASSEMBLE

Preheat the oven to 175°C (345°F). Put the filled pies onto baking trays and bake for 10–12 minutes. Remove from the oven. Place one of the chilled, proved burger buns on top of each pie, brush with egg and sprinkle with sesame seeds. Bake for a further 10–15 minutes, until the bun and pastry are golden.