How is the combination of burger and pie still so underrated? These golden, flaky herbed burger patty pies (which also won’t take longer than an hour) are the absolutely perfect dinner!
Herbed burger patty pies
Preheat the oven to 210°C and line a large baking sheet with baking paper. Gently reshape 6 shop-bought beef burger patties to roughly 6cm in diameter and 2cm thickness (this involves compacting them a little as they are usually too large and flat). Cut six 10cm puff pastry squares (out of a 400g defrosted puff-pastry roll). Slightly flatten each piece of pastry with your fingers and place a burger patty in the centre of each pastry square. Season each patty with salt and freshly ground black pepper, chopped fresh sage, fresh rosemary leaves and a knob of butter. Pull the pastry around the patty to enclose and pinch to secure at the top. Brush the pastry with 1 beaten egg and place a fresh sage leaf on the top of each pie. Bake until the pastry is puffed and golden, 40 – 50 minutes. Serve warm garnished with fresh sage leaves and a side of tomato sauce.