Pie Maker Recipe – Cheeseburger Pies

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If you love cheeseburgers, you’re going to love these Cheeseburger Pies. They’re basically cheeseburgers in pie form.

I used to love McDonalds cheeseburgers. Every weekend when I was little, I would stay at my nana’s and every weekend we would take the bus to McDonalds and every weekend I would have a cheeseburger and fries. This was in the days before happy meals so we added a milkshake to the mix too! 

Later when I was at uni, I got a summer job at McDonalds because obviously I loved it so much but the summer job was not in my home town or even my own country, it was in Long Island, New York. My job was based in the Hamptons, the really fancy bit of Long Island but sadly there was nothing fancy about my job at McDonalds. That said, I had the best summer, I made some great friends, spent all my money on beer and ate McDonalds for breakfast, lunch, dinner and the occasional midnight snack. And I’ve barely stepped inside a McDonalds since (with the exception of having to use the facilities!) 

Although I fell out of love with Mickey D’s, I still love a good burger and these pies have all the burger deliciousness without the bun! Old habits die hard in this house so we serve these up with some chips but if you want to balance things out, these would go great with a crunchy salad on the side.

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If you’re sans pie maker you don’t have to be without these pies. Making them in the oven is just as simple but they just take a bit longer to bake and although you get less pies, there’s more to them as they are considerably bigger than the ones from the Kmart pie maker.  I’ve added the oven bake ingredients and method in this recipe too. 

If you’re making these in the pie maker, you’ll get ten pies out of this recipe. You’ll see that I only use 2 sheets of each type of pastry. I re-roll the left overs which does take a bit of extra time, but it saves money and saves waste and I’m totally on board with that.

However, you make and serve these pies, I think you’ll find them pie-licious! 

Have you ever worked abroad? What would be your dream burger?

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Ingredients – Pie Maker

Makes 10 

500g minced beef

2 rashers bacon

3 cloves garlic, crushed

1 onion, finely chopped

1 tablespoon plain flour

1/3 cup good quality barbecue sauce

1 tablespoon American style mustard

1 beef stock cube

1 cup water

FOR THE PIES

2 sheets frozen shortcrust pastry 

2 sheets frozen puff pastry

80g cheddar cheese, thinly sliced

1/2 cup sliced pickles

How to – Pie Maker

Makes 10 in Kmart pie maker

FOR THE BEEF FILLING

  1. In a large, oiled saucepan, dry fry the beef until browned, then set aside.
  2. Add a tablespoon oil and cook the bacon for 2 minutes. 
  3. Add the onion and garlic and cook, stirring until the onions have softened.
  4. Add the flour and cook, stirring for 1 minutes.
  5. Return the beef to the pan and add the stock, barbecue sauce, mustard and water. Crumble in the stock cube  and bring to the boil.
  6. Reduce the heat and simmer, uncovered for about 5 minutes or until sauce has until thickened. Season with salt and pepper and place in a bowl. Cool and pop in the fridge until cold. 

FOR THE PIES

  1. Defrost pastry sheets. 
  2. Preheat the pie maker and with the pie maker cutter cut 4 large circles from each sheet of shortcrust pastry and 4 small circles from each sheet of puff.
  3.  Line each of the pie holes with a circle of shortcrust pastry, fill with 1/4 cup meat mixture and top with cheese and some pickles. Top the pies off with a circle of puff pastry, gently pressing the edges, and finish things off with a puff pastry heart if desired. Cook for 6-8 minutes or until golden. 
  4. While the pies are cooking, roll the pastry offcuts to make another 2 large shortcrust circles and 2 small puff circles. 
  5. Continue until you have used all the meat mixture.

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Ingredients – Oven Bake

Makes 6

500g minced beef

2 rashers bacon

3 cloves garlic, crushed

1 onion, finely chopped

1 tablespoon plain flour

1/3 cup good quality barbecue sauce

1 tablespoon American style mustard

1 beef stock cube

1 cup water

FOR THE PIES

3 sheets frozen shortcrust pastry 

3 sheets frozen puff pastry

80g cheddar cheese, thinly sliced

1/2 cup sliced pickles

1 egg, lightly beaten

How to – Oven Bake

Makes 6

FOR THE BEEF FILLING

  1. In a large saucepan, dry fry the beef until browned, then set aside.
  2. Add a tablespoon oil and cook the bacon for 2 minutes. 
  3. Add the onion and garlic and cook, stirring until the onions have softened.
  4. Add the flour and cook, stirring for 1 minutes.
  5. Return the beef to the pan and add the stock, barbecue sauce, mustard and water. Crumble in the stock cube  and bring to the boil.
  6. Reduce the heat and simmer, uncovered for about 5 minutes or until sauce has until thickened. Season with salt and pepper and place in a bowl. Cool and pop in the fridge until cold. 

FOR THE PIES

  1. Preheat oven to 200C. Oil six 2/3 cup (160ml) pie tins.
  2. Cut the pastry sheets in half diagonally. Line each pie tin with a triangle of shortcrust pastry.
  3. Fill pastry cases with beef filling and top with cheese and some pickles. Brush edges of pastry with a bit of the beaten egg.
  4. Top each pie tin with a triangle of puff pastry and trim and discard the scraps. Press the edges with a fork to seal. Cut two small slits in the top of each pie and brush the tops of the pies with extra egg.
  5. Bake pies about 35-40 minutes or until browned lightly. Allow pies to stand for 10 minutes in the tin before serving.

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