Tuesday, 4 August 2015


This is my version of one of my mother’s ‘old favourite’ recipes. I think the name comes about from one of the American terms for minced beef – the ‘hamburger’ used in the filling.

Using pre-rolled pastry as I have here (Alison used to make her own), they’re quick and easy to make for dinner, or if you’re thinking ahead they can be refrigerated or even frozen until required , ready to pop in a lunch box or for meal on the go.

For 9 ‘pieburgers’:
1 egg
500g minced beef
1/4 cup tomato sauce
2 Tbsp flour
1 packet onion soup
1/2 cup grated tasty cheese
2 sheets pre-rolled pastry (150g each)
parmesan cheese (optional)

Heat oven to 200°C. Break egg in a large bowl and beat to mix. Pour half egg into a cup and put aside. Mix mince, sauce, flour, soup and cheese in the bowl with half egg. Mix everything.

Roll the thawed pastry thinly on a floured bench to make two 23-35cm squares. Divide meat into 9 equal blobs. Put in three rows of three on 1 sheet of the pastry. Brush pastry with cold water. Lie the other sheet of pastry on top. Using a rolling pin, press pastry layers together between meat blobs.

Cut pastry into squares, trim edges and cut an air vent on each pie. Brush with reserved egg. Decorate with trimmings if you like.

Put on baking tray. Bake 30 minutes, until golden brown. Cool on rack. Eat while warm or refrigerate or freeze when cool.

Photography: Lindsay Keats

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