Beefburger parcels recipe
information
It is important to drain and cool the beefburgers before placing on the pastry or the pastry will melt.
If the edges are not completely sealed, the pate may leak out.
Use a can of liver pate for this recipe, or choose a smooth pate from a delicatessen counter.
ingredients
4 fresh or frozen beefburgers
400 g (13 oz) frozen puff pastry, defrosted
100 g (4 oz) smooth pate
1 egg, lightly beaten
400 g (13 oz) frozen puff pastry, defrosted
100 g (4 oz) smooth pate
1 egg, lightly beaten
method
1. Heat the oven to 220C/425F/Gas 7.
2. Fry or grill/broil the beefburgers according to packet instructions. Drain well on absorbent paper, then set aside to cool for 5-10 minutes.
3. Roll out the pastry on a floured surface to a 35 cm (14 inch) square then, using a saucer, cut it into 4 rounds so that each is about 4 cm (1 1/2 inches) larger all round than the cooked beefburger. Reserve the pastry trimmings.
4. Spread a quarter of the Pâté on top of each beefburger and place Pâté side down on the pastry rounds. Brush the pastry edges with water and draw them together over the meat to form a neat parcel. Seal the edges carefully.
5. Dampen a baking sheet and place the parcels on it with their seams underneath.
6. Make leaves from the pastry trimmings, brush them underneath with water and place them on top of the parcels. Brush the pastry all over with beaten egg, make 2 slits in the top of each for the steam to escape and bake in the oven for 15 - 20 minutes until golden and well risen. Serve hot.
2. Fry or grill/broil the beefburgers according to packet instructions. Drain well on absorbent paper, then set aside to cool for 5-10 minutes.
3. Roll out the pastry on a floured surface to a 35 cm (14 inch) square then, using a saucer, cut it into 4 rounds so that each is about 4 cm (1 1/2 inches) larger all round than the cooked beefburger. Reserve the pastry trimmings.
4. Spread a quarter of the Pâté on top of each beefburger and place Pâté side down on the pastry rounds. Brush the pastry edges with water and draw them together over the meat to form a neat parcel. Seal the edges carefully.
5. Dampen a baking sheet and place the parcels on it with their seams underneath.
6. Make leaves from the pastry trimmings, brush them underneath with water and place them on top of the parcels. Brush the pastry all over with beaten egg, make 2 slits in the top of each for the steam to escape and bake in the oven for 15 - 20 minutes until golden and well risen. Serve hot.
serving amount
makes 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
