Our take on a classic, the Burger Puff
MINI BURGER PUFF
Rook’s burger puff’s are one of our favorite local treats. A disc of crisp golden pastry encasing a juicy burger with ketchup, this sounds like a bizarre combination but there's something inherently comforting about the burger puff.
We thought we’d have a go at making our own version of the burger puff. Ours are much smaller than the Rooks version, as sometimes the size can be a little filling. These mini versions are for canapes, party food, or even a snack.
By choosing to use diced beef instead of mince meat we were able to get a much better texture for the mini burgers, they were also a lot less greasy which is important as they kept within their pastry parcels. We also went for ready rolled pastry, which made the recipe quick and fairly simple.
- Half a red onion
- Celery Salt
- Diced beef
- Ready Rolled puff pastry
- Cherry tomato
Preheat your oven to 200c, 180c fan
A little life hack for all of us out there without a meat grinder, you can get a similar effect by placing the diced beef in the freezer for 15 minutes to harden the meat, then blitzing in a food processor. Then season the meat with salt, pepper, celery salt, oregano. Chop up the onion, add the chopped onion and the egg.
Grease a cupcake tin. Roll out the pastry on a floured surface, cut out squares that are slightly larger than the holes on your tin then place these squares over the holes. Form small balls from the beef and place each one in the center of the pastry. Take the corners of the pastry and fold to the centre, then glaze with an egg.
Then place in the oven and bake for 15- 20 minutes depending on the oven, you want to take them out when they turn golden brown, then let them cool on a cooling rack, although we lost a few to the delicious smell before they made it to the cooling rack.