Cheeseburger Pie

You’ve got to try these double cheeseburger pies, made in the pie maker. So good!

Cut pastry to fit the pie maker, for the bottom and top of the pies. Keep chilled while you make the filling.

Saute the onion for 2 mins over a medium heat. Add the mince and season with Worcestershire sauce and salt and pepper. Let the mixture cool down slightly and drain any liquid away.

Preheat the pie maker and when it’s ready, work quickly to assemble the pies.

Add the pastry to the pie maker for the bottom of the pies. Then add a tablespoon of mince, slices of pickle, a quarter of cheese slice, squirt of mustard, squirt of tomato sauce, another tablespoon of mince and another quarter slice of cheese.

Top each pie with pastry and brush with egg wash.

Close the pie maker and cook for 10 mins.

Serve with extra tomato sauce, mustard and pickles. Boom! These pies are absolute winners 👌🏼

Cheese Twists

Easy Peasy Cheesy Twists. Great in lunch boxes, terrific with drinks or serve warm with a bowl of soup.

Preheat oven to 220ºc /200°c fan-forced oven and line a tray with baking paper

Brush a sheet of pastry with egg wash and sprinkle the cheeses

Place second sheet of puff pastry on top, press down or gently roll with a rolling pin

Cut the pastry in half, crosswise. Then cut 2cm wide ribbons, vertically

Brush with egg wash

Twist each ribbon, place on the baking tray and sprinkle with extra parmesan cheese

Bake for 10-12 mins until puffed and golden

Cheese And Spinach Scrolls

Cheese and spinach scrolls. Easy, tasty and warming. This ticks all the boxes. Let’s go!

Heat your oven to 220/200 c fan forced and line a tray with baking paper.

Fry onion and garlic on a medium heat till tender. Add in herbs, well drained spinach, salt and pepper and stir. Allow to cool completely.

Once cooled, add the cheese and mix.

Spread the filling over the sheet of pastry and roll up.

Slice into rounds about 2 cm wide. Brush with egg wash, sprinkle with sesame seeds and place on the tray.

Bake for 20 mins until puffed and golden.

Cool for 5 mins then enjoy.

Bolognese Pie

Give these easy cheesy Bolognese pies a try.

Heat the oven to 220 c /200 c fan forced and line a tray with baking paper.

Cut the pastry into 4 squares.

Place a few spoonfuls of Bolognese sauce onto the pastry and top with a little cheese.

Brush the edges of the pastry with egg wash and fold the pastry to enclose the filling. Crimp the edges with a fork.

Cut two small slits in the top of each pie to allow the steam to escape.

Brush with egg wash and sprinkle with any remaining cheese.

Place on the tray and bake for 20 mins until puffed and golden.

Allow to cool for a few minutes then serve.

Berry Bites

When you need a little treat that’s not too heavy, our berry bites are just right. Think crisp puff pastry, creamy vanilla filling, topped with fresh berries. It’s the perfect combo 💜

Mix the vanilla pudding as per instructions on the pack using 700ml of milk. Set in the fridge for at least 15 mins while you make the pastry shells.

Pre heat the oven to 220 C /200 C fan forced and line 2 trays with baking paper.

Using a 8cm diameter pastry cutter (or glass) cut circles from the pastry. Then use a 6cm pastry cutter (or smaller glass or knife) to lightly score a border about 1cm in from the edge of the pastry rounds (don’t cut through the pastry.)

Brush the pastry with egg wash.

Bake for 12-15 mins until puffed and golden.

When the pastry shells have cooled, gently press down the centres, or use the tip of a sharp knife to carefully cut around the scored border and push the centres down.

Spoon the vanilla pudding mix into the centre of each pastry shell and smooth. Decorate with fresh berries.

Dust with icing sugar to serve.

These are best made and enjoyed on the same day.

Baklava Pies

These baklava pies taste SOOO good and they’re easy to make.

Preheat oven to 200º c/180ºc fan forced and line a large baking tray with parchment paper.

Use a round pastry cutter or a sturdy glass and cut 9 (or more) circles from each sheet of puff pastry.

Put a tablespoon of chopped nuts aside.

In a medium bowl, mix together the remaining chopped nuts, melted butter, honey, lemon juice, cinnamon. Combine well.

Position half the pastry circles on the baking tray and place a heaped teaspoon of nut mixture in the middle of each circle.

Top with the remaining pastry circles to encase the filling of each pie.

Crimp the edges with a fork and brush with egg wash.

Bake for 12-15 minutes, or until pies are puffed and golden.

Drizzle the pies with extra honey and sprinkle with reserved chopped nuts. Cool before serving.

The little baklava pies are great with a coffee or serve with pistachio ice cream.

Bacon & Egg Pie

We’re cranking up the pie maker to whip up bacon and egg pies. Eat them hot or cold and they’re great in lunch boxes too.

Sauté the bacon and the white part of the spring onion until soft.

Cut circles of pastry for the top and bottom of the pies.

Place the pastry in the pie maker for the bottom of the pies.

Put a spoonful of the bacon mixture onto the pastry. Crack an egg in each pie and scatter with green spring onion slices.

Place another circle of pastry on top and brush with egg wash.

Cook for 10 minutes.

Serve with tomato relish. SO GOOD!

Asparagus tart

This asparagus tart is a sensational salute to Spring and makes an easy meal, served with a salad.

Heat oven to 220/200 C fan forced and line a tray with baking paper.

Using a knife, lightly score a 1.5 cm border around the edge of the puff pastry (do not cut through the pastry). Place on a baking tray and bake for 10 mins until the pastry is puffed and lightly golden.

Gently push the centre of the pastry down, leaving the scored border.

Combine sour cream, most of the egg (save a small amount to brush the pastry), parmesan, thyme, lemon zest, salt, pepper and mix well.

Spread the mix onto the pastry, staying within the border then top with asparagus spears.

Brush the edges of the pastry with the remainder of the beaten egg.

Return the tart to the oven and bake for 15-20 minutes until the pastry is golden and the filling is set.

Remove from the oven and allow to cool for 5-10 minutes. Drizzle with extra virgin olive oil. Slice and serve with a green salad.

Apple Roses

A is for Adorable apple roses. Apples are in season right now so let’s make this sweet little treat.

Heat the oven to 220 c / 200 c fan forced.

Half fill a bowl with water and add the lemon juice. Cut the apples in half, remove the core and cut the apples into thin slices. Place the sliced apples in the bowl so that they don’t discolour.

Microwave the apples in the bowl for about 2 minutes, to make them slightly softer and easy to roll (or simmer the apple slices on the stove in a small amount of water until they are just cooked).

Use a sharp knife, cut the dough into 5 x 5cm strips.

Spread a thin layer of jam on each strip of pastry.

Drain the apples and pat dry with paper towel. Place the slices along the top of each strip of pastry, so the apples are slightly overlapping and the apple ‘petals’ are positioned above the top edge of the pastry.

Mix the cinnamon and sugar together and sprinkle over the apples.

Fold up the bottom of the pastry so the apples are partially encased.

Starting at one end carefully roll the pastry to form ‘roses’ and press to seal the end of the pastry with your fingers.

Place each apple rose into the cupcake tin and bake for 25-30 mins until puffed and golden. Cover with foil if the apples are cooking too quickly.

Allow to cool and dust with icing sugar. Serve with whipped cream (optional).

Chorizo and Potato Tart

Preheat oven to 180° C degrees.
In a large pot, cover the washed potatoes with water and bring to the boil. Cook for 20 minutes. Once cooked, allow to cool, and then peel away the skins.
Cut the speck into small pieces, then the potatoes and mozzarella into pieces, lightly mashing them with the tines of a fork. Add to a large bowl, sprinkle with parmesan and season generously then mix gently to combine.
Grease a 22cm round pie dish. Add the Borg’s Puff Pastry sheet and blind bake for 8-10 minutes. Add the filling. Cut the second pastry sheet into 2 cm strips and lattice across the pie. Brush with the egg yolk. Bake for about 30 minutes or until golden.

Classic Vanilla Slice

Pre-heat oven to 210° C degrees.
Using a square 24 cm cake tin line with baking paper.
Place each Borg’s Puff Pastry sheet on a baking tray lined with non-stick baking paper. Bake for 8-10 minutes or until golden brown. Set aside to cool.
To make the custard, first make a slit along the narrow sides of the bean and with the back of a teaspoon, carefully scrape vanilla seeds. Add the bean, seeds and milk to a saucepan and use medium heat to warm through. Be carefully not to scold the milk. Then set aside for 10 minutes.
Place cornflour, custard powder and caster sugar in another saucepan. Remove the bean from the milk, discarding bean, add a little to the other saucepan, stir to make a paste. Then slowly whisk in the remaining milk until smooth. Add cream. Return to heat, stirring constantly over low heat until the mixture thickens. Add butter, stirring well to combine. Remove from heat and whisk in egg yolks, one at a time, until smooth. Allow to cool.
To assemble, add the first sheet, cooked side up, to the bottom of the cake tin. Add half the custard. Add another sheet and then the remaining custard. Add the third sheet. Refrigerated overnight.
When it’s time to serve, dust generously with icing sugar or a simple icing.

Apple Tarts with Frangipane Cream

Combine butter, sugar, and almonds in a food processor. Once blended, add the egg and vanilla. Process for 2 minutes.
Preheat oven to 180° C degrees fan forced.
Prepare two baking trays with baking paper. Cut the Borg’s Puff Pastry sheet into four tart bases using a 10 cm round pastry cutter. Carefully place on the trays. Using a small knife, gently score a 1 cm border. Bruch each round with the egg yolk. Within the border, add around 2 teaspoons of the frangipane cream, spread evenly. Arrange the pieces of apple, starting from the border, going in a circle, on top of the cream.
Bake for 10 minutes. After this, reduce the temperature to 160° C degrees and bake for a further 15 minutes until the sides are puffed and golden. Remove from oven a cool or a wire rack.
Heat the jam in a microwave safe bowl for 20 seconds. Using a pastry brush, gently glaze the apple. Serve with a dollop of thickened cream or your favourite vanilla ice cream.

Welcome Home Chicken Pie

Preheat oven to 200° C degrees fan forced.
Lightly grease a 20 cm pie dish and line with a sheet of Borg’s Puff Pastry. Blind bake for 10 minutes. Remove from oven and set aside.
Melt the 30 g butter in a frying pan on gentle heat. Gently sauté leek until soft and golden. Add celery and carrot and cook until just tender. Add the paprika, then the chicken. Stir until chicken is seared. Turn heat to low, cover and cook for 10 minutes.
Add condensed soup and thyme leaves, stir to combine. Cover with lid and cook for 5 minutes.
Ladle the chicken filling to the pie dish. Top with the second sheet of pastry, brush with egg wash if using and cut slit in centre. Sprinkle over herbs and seeds.
Reduce oven temperature to 180° C degrees.
Bake at 220° C degrees for 30-35 minutes or until pastry is golden and filling is heated through.