Cheeseburger Pie
An Original Recipe by Not Quite Nigella
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1 sheet of shortcrust pastry or a pie crust, thawed
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a little butter for brushing
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455g/1 pound good quality beef (I used an organic beef)
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1 onion, finely chopped
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2 cloves garlic, finely chopped
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2 tablespoons Worchestershire sauce
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1/2 cup parsley, finely chopped
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1 egg
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4 tablespoons tomato paste
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1-2 tablespoons mustard (depending on taste)
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1/2 cup breadcrumbs
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8 cornichon pickles or 2-3 large dill pickles, finely chopped
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4 tablespoons of the pickle juice
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a few drops of Tabasco sauce (optional)
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2 tablespoons sesame seeds
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salt and pepper to season
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1.5 cups shredded cheese
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Fresh tomato, pickles, lettuce and tomato ketchup to serve
Step 1 - Preheat oven to 200C/400F. Butter a pie plate lightly and line the pie plate with some shortcrust pastry. Dock the pastry with a fork and crimp the edges. Line the pastry with foil making sure to cover all of the pastry edges and fill with ceramic pastry weights (you can also use dried beans or rice). Bake for 15 minutes and remove the foil and baking beads and cool slightly.
Step 2 - In the meantime, combine the rest of the items in a bowl except for the cheese and mix together thoroughly. Fill the pie with the cheeseburger mixture and then top with the cheese. Reduce heat to 180c/350F and bake for 25-30 minutes until cheese is bubbly and golden. Allow to cool for about 10 minutes as it makes it easier to slice (but you don't have to if you're hungry).