adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Zumbo's hamburger pie
0 Likes
Prep Time:
390 minutes
Cook Time:
130 minutes
Total Time:
520 minutes
Adriano Zumbo's ultimate Aussie pie combines two beloved flavors for a perfect pairing.
Ingredients:
  • 285g cold unsalted butter
  • 75ml cold water
  • 375g (2 1/2 cups) plain flour
  • 7.5g (about 2 tsp) salt
  • 36.40 gm extra virgin olive oil
  • 3 eggs
  • 1 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 tsp) salt
  • 5g (about 2 tsp) coarsely cracked black pepper
  • 60g (2 1/2 tbsp) tomato sauce
  • 60g (2 1/2 tbsp) barbecue sauce
  • 10g (2 tsp) tabasco sauce
  • 50g (1/3 cup) cornflour
  • 50ml water
  • 120g (about 1) tomato, coarsely chopped
  • 100g coarsely grated cheddar
  • 50g (1/3 cup) 00 flour
  • 300ml water
  • 480g strong bread flour
  • 30g caster sugar
  • 2g (1/2 tsp) salt
  • 80g (about 1 1/2) eggs, lightly whisked
  • 200ml milk
  • 8g fresh yeast
  • 80g butter, chopped, at room temperature
  • 1 egg, whisked, extra
  • Sesame seeds, to sprinkle
Instructions:
  • Dice the cold butter and promptly add it to the stand mixer bowl. Pour in the cold water and mix on low until the butter begins to incorporate.
  • Combine the flour and salt, then mix until just incorporated, leaving visible butter lumps for a perfectly textured dough.
  • Transfer dough to a work surface. Use the palm of your hand to smoothly smear the dough to incorporate the butter. Stretch the dough away from you until the butter is evenly distributed. Wrap the dough in plastic wrap and refrigerate for 1-2 hours to rest.
  • Roll out pastry on a lightly floured surface to 3mm thickness. Cut out ten 14cm discs and use them to line ten 11cm pie tins. Chill in the fridge until needed.
  • Prepare the burger filling: While the pastry chills, warm 1 tablespoon oil in a small frying pan over low heat. Cook the eggs for 2 minutes on each side until just cooked through. Transfer to a plate. Clean the pan, then heat the rest of the oil over low heat. Cook the onion, stirring occasionally, for 40 minutes until golden and caramelized. Set aside.
  • 1. Heat beef stock in a saucepan until almost boiling. In a large saucepan, heat 30ml of oil over medium heat. Add bacon and garlic, cook until softened. 2. Add beef, cook until browned on all sides. Add hot beef stock, caramelized onion, beetroot, salt, pepper, tomato sauce, barbecue sauce, and Tabasco. Stir to combine. Simmer gently. 3. Reduce heat, simmer for 30-40 minutes until beef is tender. Make a paste with cornflour and water, add to the beef mixture. Cook until thickened. 4. Pour mixture into a roasting pan and let cool. Coarsely chop the fried egg and stir through the beef mixture with the tomato.
  • For the burger buns: Combine the 00 flour and water in a saucepan until smooth. Heat over low heat, stirring constantly, until it reaches 65°C or thickens. Allow the tangzhong mixture to cool to room temperature.
  • Transfer the tangzhong into the bowl of a stand mixer with a dough hook attachment. Combine with bread flour, sugar, salt, egg, milk, and yeast. Mix on low for 1-2 minutes until well combined. Increase to medium speed and mix for 5-7 minutes until smooth and elastic. Add butter and mix until fully incorporated (dough will be soft and slightly sticky). Place dough in a large container, cover with plastic wrap, and let it proof in a warm, draft-free spot for 2 hours until doubled in size.
  • Prepare 2 baking trays with baking paper. Divide the risen dough into 10 equal portions. Place 1 portion on a floured surface and shape it into a ball by gently pressing with your palm in a circular motion. Flatten the top slightly and place it on the tray. Repeat with the remaining portions. Let them rise in a warm, draft-free place for 1 hour until the balls double in size. Chill the trays in the fridge for 20-30 minutes.
  • Preheat the oven to 195C/175C fan forced. Fill the pastry cases with the beef mixture and sprinkle cheese on top. Place them on baking trays and bake for 10-12 minutes. Take them out of the oven. Place a chilled proved burger bun on each pie, brush with whisked egg, sprinkle with sesame seeds. Bake for 10-15 minutes till buns and pastry are golden.

Similar Recipes