Hamburger pies. A different way of using burger patties. Recipe
Except for cream soup with puff pastry, pancake with butter & syrup, and cheese burger (0.50g, 0.48g and .33g/100g, respectively), all the other fast foods studied had TFA not more than .3g/100g. Figure 3: TFA content in other ready-to-eat foods (fast food) (g/100g) 19. Further analysis of the 10 samples of cream soup with puff pastry.
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Preheat the oven to 200 ο C (390 ο F) set to fan. Spread the egg wash over the puff pastry, along with the cheddar, the finely chopped bacon, and transfer the burgers to a baking pan lined with parchment paper. Bake them for 25-30 minutes and serve with rocket and cherry tomatoes. For the beef Place a frying pan over high heat and add 2.
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Place the cooled burger on top and then wrap the puff pastry over everything.Turn over and place on the prepared baking sheet. Repeat this with the second puff pastry sheet and remaining burger ingredients. Brush the tops of each with egg wash and sprinkle with sesame seeds. Bake until golden brown and puffed, about 25 to 30 minutes.
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For the cheeseburger puff pastry bites. Preheat the oven to 400° Fahrenheit. Line a large baking sheet with parchment paper and set aside. Once the caramelized onions are cooked and set aside, use the same skillet and add the ground beef, salt, pepper, garlic and onion powder.
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Take out frozen puff pastry and let sit at room temperature for 30 to 40 minutes. Preheat oven to 350°F. Mix hamburger, diced onion,steak seasoning, steak sauce together until well blended. Make into 5 patties. Grill or fry in frying pan using a little olive oil until burgers are medium well done. On a flat surface place a little flour out and.
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Place a round of cabbage and a burger patty at the bottom, then stack it with a tomato slice and a couple rounds of onion, (Simon adds a second burger patty in here — but that's your call!), then a round of beetroot, and finally 2 slices of cheese. Gently lay another sheet of pastry over top, fold the edges together with the bottom pastry.
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Cook the beef and the onions in a heavy cast iron skillet. When the beef is browned and the onion is tender pour off any accumulated fat if necessary. Stir in pickle relish and bouillon. Turn off heat. Spread the Cheddar cheese over the top of the ground beef mixture, reserving ½ cup for the top if desired.
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Set aside. In a clean bowl, mix ground beef and ground pork. Add onion, yellow mustard, bbq marinade sauce, liquid smoke flavor, salt, pepper, egg, and flour. Mix well, until well blended. Marinate the burger mixture over night. Divide the burger mixture into 5 parts and form into a burger patty. Heat oil on a medium-sized pan, over medium heat.
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Steps. Preheat the oven to 400 degrees. Cut out 4 circles of puff pastry that are larger then the patties. Place a slice of cheese directly into the middle of the circle, then place the burger on top.
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Subscribe: http://bit.ly/akispetretzikisengHow many times have you made burgers? In this recipe, I will show you an impressive version with puff pastry that.
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Preheat the oven to 400°F (200°C). In a medium 8-inch (20-cm) cast-iron skillet, press down half of the ground beef with a spatula to mold into a patty. Season with salt and pepper. Place the cast-iron skillet over medium-high heat and sear the patty until browned, about 4 minutes on each side. Remove the patty from the skillet and set aside.
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Spoon hamburger mixture onto puff pastry square. Put 2nd square on top and pinch edges together to close and then fold edges under. Spray cookie sheet with Baker's Joy spray and place puffs onto cookie sheet. Brush tops of puffs with egg wash and sprinkle with garlic sea salt and Italian seasonings. Bake at 350 degrees F for 20 to 30 minutes.
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After the burgers get through cooking, top them with the cheese slices, and set them aside. Preheat oven to 400 degrees. Open your pastry sheets and slice them into 4 squares. Take a square and roll it out so it will spread a little. Take your burger and place it in the middle of the puff pastry.
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Remove a sheet of puff pastry from the freezer (I used 1/2 package of Dufour Puff Pastry). Roll the pastry to 1/8 inch thick. Cut out a 5 1/4 to 5 1/2 inch round circle of dough for the bottom. Cut out a 7 1/4 to 7 1/2-inch round circle of dough for the top. Place the dough on a sheet pan, and put in the freezer until firm.
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Drizzle on some house sauce. Sprinkle with a bit of cheese. Brush the edges of the square with the egg wash, then bring one corner to meet the other, making a triangle pocket. Press the edges down with a fork to seal them. Repeat with the remaining puff pastry. Brush the tops of the pockets with the egg wash.
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Hand-form patty to 1/4 normal burger size, about 2-inches in diameter. In a grooved black skillet, cook burgers to medium. Turn once. Do not overcook. Roll out thawed puff pastry. Cut 10 (6-inch) even panels. Place burger in center of square and top with 2 slices of cheese. Fold edges up and twist on top. Bake 20 to 25 minutes and serve warm.