Recipes Zumbo’s hamburger pie

Recipes Zumbo’s hamburger pie

Recipes Zumbo’s hamburger pie

Recipes Zumbo’s hamburger pie Jointly at last! Adriano Zumbo combines 2 Aussie faves to make the supreme pie. Zumbo’s hamburger pie

Ingredients

Pa? te brise? e pastry

  • 285g cold unsalted butter
  • 75ml cold water
  • 375g (2 1/2 cups) plain flour
  • 7. 5g (about 2 teaspoons) salt

Burger filling

  • 2 tbs extra virgin olive oil
  • 3 eggs
  • 1/2 onions, halved, sliced
  • 1L (4 cups) beef stock
  • 30ml extra virgin olive oil, extra
  • 225g rindless bacon rashers, coarsely chopped
  • 3 garlic cloves, crushed
  • 450g beef eye fillet, cut into 1. 5cm pieces
  • 90g canned baby beetroot bulbs, drained, coarsely chopped
  • 10g (about 2 1/2 teaspoons) salt
  • 5g (about 2 tsp) coarsely cracked black pepper
  • 60g (2 1/2 tablespoons) tomato sauce
  • 60g (2 1/2 tablespoons) barbecue sauce
  • 10g (2 teaspoons) tabasco sauce
  • 50g (1/3 cup) cornflour
  • 50ml water
  • 120g (about 1) tomato, coarsely chopped
  • 100g coarsely grated cheddar

Burger bun

  • 50g (1/3 cup) 00 flour
  • 300ml water
  • 480g strong bread flour
  • 30g caster sugar
  • 2g (1/2 teaspoons) salt
  • 80g (about 1/2) eggs, lightly whisked
  • 200ml milk
  • 8g fresh yeast
  • 80g butter, chopped, at room temperature
  • 1 egg, whisked, extra
  • Sesame seeds, to sprinkle

Method

  • Step 1 Make the Pate Brisee pastry: Coarsely chop the cold butter and immediately place it in the bowl of a have mixer. Add the cold water and beat on low speed until the butter starts to break down.
  • Step 2 Add the flour and salt and beat until just combined. The texture should still have lumps of butter visible throughout.
  • Step 3

    Turn onto a work surface. Use the palm of your hand to work dough with a smearing motion. Extend arm away to stretch dough until butter is smeared through. Wrap in plastic wrap. Place in the fridge for 1-2 hours to rest.

  • Step 4 Roll out pastry to 3mm on a lightly floured surface. Cut out ten 14cm discs and use to line ten 11cm (top measurement) pie tins. Place in the fridge until required.
  • Step 5 Make the burger filling: While pastry is chilling, heat 1 tbs oil in a small frying pan over low heat. Crack the eggs into the pan and cook for 2 minutes each side or until just cooked though. Transfer to a plate. Wipe pan clean. Heat remaining oil in the pan over low heat. Add onion and cook, stirring, for 40 minutes or until golden and caramelised. Set aside.
  • Step 6

    Heat beef stock in a saucepan over medium heat until almost to the boil. Heat the extra 30ml oil in a large saucepan over medium heat. Add bacon and garlic and cook, stirring, for 2-3 minutes or until softened. Add beef and cook, tossing, for 2-3 minutes or until browned on all sides. Add hot beef stock, caramelised onion, beetroot, salt, pepper, tomato sauce, barbecue sauce and tabasco. Stir to combine. Bring to a gentle simmer. Reduce heat to medium-low and simmer, uncovered, for 30-40 minutes until beef is tender. Combine cornflour and water in a bowl to make a paste. Add to the beef mixture and stir well. Cook until mixture thickens. Pour into a roasting pan and set aside to cool. Coarsely chop the fried egg and stir through the beef mixture with the tomato.

  • Step 7

    Make the burger buns: Place the 00 flour in a small saucepan and gradually stir in the water until smooth. Heat over low heat, stirring constantly, until the mixture reaches 65�C on a cook’s thermometer or boils and thickens (this is called a tangzhong). Set aside to cool to room temperature.

  • Step 8 Spoon the tangzhong into the bowl of a stand mixer fitted with a dough hook. Add the bread flour, sugar, salt, egg, milk and yeast. Mix on low speed for 1-2 minutes until well combined. Increase the speed to medium and mix for 5-7 minutes until smooth, skinny and elastic. Add the butter and mix until well combined (the dough should be soft and slightly sticky). Transfer to a large container. Cover with plastic wrap and set aside to prove in a warm, draught-free place for 2 hours or until the dough has doubled in size.
  • Step 9

    Line 2 baking trays with baking paper and divide the risen dough into 10 equal portions. Place 1 portion on a well-floured work surface. Using the palm of your hand, mould the portion into a ball, working in a circular motion. Place the ball on a prepared tray and flatten the top slightly. Repeat with remaining portions. Set aside to prove in a warm draught-free place for 1 hour or until the balls double in size. Transfer the trays to the fridge for 20-30 minutes to chill.

  • Step 10 Assemble the pies: Preheat the oven to 195C/175C fan forced. Spoon the beef mixture among the pastry cases and top with cheese. Place onto baking trays. Bake for 10-12 minutes. Remove from the oven. Carefully place 1 chilled proved burger bun on top of each pie. Brush with extra whisked egg and sprinkle with sesame seeds. Bake for 10-15 minutes or until the buns and pastry are golden.