Burger pies

Serves 4

Preparation time: 30 min

Cooking time: 45 min

ONION MARMALADE

50 g butter

2 onions, sliced

3 garlic cloves

45 ml (3 T) caster sugar

125 ml (½ c) red wine

60 ml (¼ c) red wine vinegar

PATTIES

500 g beef mince

1 onion, chopped

1 egg

1 carrot, finely grated

PASTRY

400 g puff pastry

1 egg

5 ml (1 t) water

1. Onion marmalade: In a pan over medium heat melt the butter. Add the onion and cook until slightly browned. Add the garlic, sugar, wine and vinegar cook until the liquid has reduced and thickened.

2. Patties: In a bowl mix the mince, onion, egg and carrot until well combined. Divide the mixture into four. Lightly wet your hands and carefully roll the mixture into balls. Using the palm of your hand, gently flatten each roll. Transfer to a plate, cover and chill in the fridge for 30 minutes.

3. Preheat the oven to 180 °C. Heat a lightly oiled pan over high heat. Add the patties and brown on both sides, making sure the meat is still rare in the middle. Set aside to cool.

4. Pastry: Roll out the pastry on a lightly floured surface. Using a side plate, cut the pastry into 8 rounds. Put the cooled patties in the middle of 4 pastry rounds and spoon the onion marmalade over.

5. Mix the egg and water. Brush the mixture on the edges of the remaining pastry rounds, put them on top of the patties and press to join the pastry rounds. Brush the tops of the pies with the leftover egg mixture and bake for 20 minutes or until golden.

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