You will need 1 egg, lightly beaten sesame seeds, for sprinkling
1 quantity Pâte Brisée (see page 170)
Using a rolling pin, roll out the chilled pâte brisée on a floured work surface to a thickness of 3 mm (1/8 inch). Cut out ten 14 cm (51/2 inch) diameter discs and use the pastry to line ten 11 cm (4¼ inch) individual pie tins. Store in the refrigerator until required.
1 litre (35 fl oz) beef stock
30 g (1 oz) olive oil
225 g (8 oz) bacon, chopped
3 garlic cloves, crushed
450 g (1 lb) beef, diced
1½ onions, caramelised
90 g (3¼ oz) beetroot, chopped
10 g (3/8 oz) salt
5 g (3/16 oz) pepper
60 g (2¼ oz) tomato sauce (ketchup)
60 g (2¼ oz) barbecue sauce
10 g (3/8 oz) Tabasco sauce
50 g (1¾ oz) cornflour (cornstarch)
50 g (1¾ oz) water
135 g (4¾ oz) egg, fried, chopped
120 g (4¼ oz) tomato, chopped
100 g (3½ oz) cheddar cheese, grated
Heat the beef stock in a medium saucepan. Heat the olive oil in a large saucepan, add the bacon and garlic and sauté gently. Add the beef and cook until lightly browned on all sides to seal. Add the beef stock, caramelised onions, beetroot, salt, pepper, tomato sauce, barbecue sauce and Tabasco sauce.
Cook for 30–40 minutes on low to medium heat until the beef is tender. Mix the cornflour with the water to make a paste. Add to the beef mixture, stir well and cook until the mixture thickens. Pour into a roasting tray to cool. Once cool, fold through the fried egg and tomato. Put 100–110 g (3½–3¾ oz) into each of the pastry-lined pie tins. Add 10 g (3/8 oz) of the grated cheese to each pie.
50 g (1¾ oz) 00 (pastry) flour
300 g (10½ oz) water
480 g (1 lb 1 oz) strong (bread) flour
30 g (1 oz) sugar
2 g (1/16 oz) salt
80 g (2¾ oz) eggs
200 g (7 oz) milk
8 g (¼ oz) fresh yeast
80 g (2¾ oz) butter, at room temperature
Make a tangzhong (water roux): put the 00 flour and water into a small saucepan. Heat over medium heat to 65°C (150°F) until the mixture thickens. Remove from the heat and leave to cool.
Put the tangzhong and the remaining ingredients, excluding the butter, into the bowl of an electric mixer fitted with the dough hook. Mix on low speed for 1–2 minutes until well combined.
Increase the speed to medium and mix until a smooth, shiny, elastic dough forms. Add the butter and mix well until combined.
Transfer from the bowl into a large container. Cover with plastic wrap and allow the dough to double in size.
Once doubled, portion the dough into ten 50 g (1¾ oz) pieces. Mould into balls on a floured surface using the palm of your hand in a circular motion. Line a baking tray with baking paper. Place the balls of dough on the tray and set aside to prove until they are doubled in size. Chill the proved buns in the refrigerator for 20–30 minutes.
Preheat the oven to 175°C (345°F). Put the filled pies onto baking trays and bake for 10–12 minutes. Remove from the oven. Place one of the chilled, proved burger buns on top of each pie, brush with egg and sprinkle with sesame seeds. Bake for a further 10–15 minutes, until the bun and pastry are golden.
Pâte brisée master recipe
You will need
285 g (10 oz) cold unsalted butter
75 g (2¾ oz) cold water
375 g (13 oz) plain (all-purpose) flour
7.5 g (¼ oz) salt
PUT the butter and water into the bowl of an electric mixer fitted with the beater attachment. Mix on low speed until the butter starts to break down.
ADD the flour and salt and mix until just combined.
CHECK the texture: there should be lumps of butter still visible.
TURN out the dough onto the benchtop and work with a smearing motion using the palm of your hand. Extend your arm fully away from you and stretch the dough until the butter seems to be smeared.
WRAP the dough in plastic wrap and refrigerate for 1–2 hours before use.