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.

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.

Pulled Pork Empanadas

Steam the potato, skin on for about 23 minutes. When cool, peel and dice into small pieces. Add to a bowl with peas.
Prepare the pork as per instructions. When cool, shred the pork and with cooking sauce add to potatoes and peas. Gently mix to combine.
Preheat oven to 200° C degrees. Prepare trays lined with baking paper.
Cut 4 x 12 cm rounds from each sheet of Borg’s Shortcrust Pastry sheet. Add 2 tablespoons of pork mixture to the centre of each pastry round. Brush around the edges with egg. Fold the pastry over to enclose the pork and make small pinch twists to the edge to make a firm seal. Brush the top with the remaining egg. Sprinkle the sesame seeds and bake for 20-25 minutes. Serve warm.

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.

Pumpkin and Feta Calzone

Preheat oven to 220° C degrees. Prepare an oven tray with baking paper.
Toss the pumpkin and the garlic in the oil and season. Add the pumpkin and the garlic to the prepared tray, push the pumpkin to the side, just a little away from the pumpkin cubes. Roast for 30 minutes. When the garlic is cool enough to handle, squeeze the cloves from the bulbs into a bowl and make a paste.
Use a dinner plate to guide a round cut in the Borg’s Shortcrust Pastry sheet. Spread the garlic paste over each pastry circle, leaving a 2 cm border. Add the pumpkin, peppers, fetta to half the circle. Brush the edges with the egg and fold over the half over the filling. Crimp the edges to seal. Add the remaining egg wash to top of the calzone, drizzle a little olive oil, sprinkle with seeds, and a little salt and pepper. Bake in the oven for 12-15 minutes.

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.

Zucchini and Mascarpone Galette

Preheat oven to 190° C degrees. Prepare an oven tray wide enough for two sheets of pastry. Line with baking paper and sprinkle over the semolina. Prepare an egg wash using the egg and cream.
Lay out both sheets of Borg’s Shortcrust Pastry, brush a little of the egg wash at the seam of the sheets and gently overlap about 2 cm. In a small bowl, combine the mascarpone and cheddar. Spread over the pastry to 4cm of the pasty edge. Layer the zucchini slices, sprinkle over the thyme and season with salt and pepper. Fold in the edges, sprinkle the feta and pine nuts. Brush the edges with the remaining egg wash.
Bake for about 40 – 45 minutes. Let cool, slice, and serve.

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.