Recipe

A deliciously crispy fusion of everything you love about a cheeseburger in a bite sized twist!

Serves: 4 people   |   Prep time: 40 minutes   |   Cooking time: 15 minutes

Global   |   Snack

  

Ingredients

To make the filo Pastry:

• 120g Plain flour
• 90-100ml Hot water
• 2 tsp Olive oil
• 1/2 tsp Cider vinegar
• 1tbs Corn flour to dust the work surface with 1 Egg to glaze

For the filling:

• Lean minced beef
• 1 Small white onion
• 10 Cheese slices
• 3 Large gherkins finely diced

To serve:

• Mustard
• Peri peri mayonnaise

  

Method

1. Take a large mixing bowl and tip in the flour and salt - Mix well. Pour in 1tsp oil, vinegar and add the water gradually mixing by hand until it forms a smooth soft dough, kneed by hand on a dusted worktop until it feels springy 3-5 minutes. Wrap in clingfilm and leave it to settle for at least 30 minutes/overnight to use the next day.
2. Cook the beef and the onion in a hot frying pan for 6/7 minutes stirring to break up the mince removed from the heat once the beef is cooked though and the onions caramelised.
3. Dust the worktop with corn flour. Roll out onto a clean freshly dusted worktop into a large rectangle as thin as you can possibly roll the dough use a well dusted rolling pin and lots of pressure - it should be like paper. Cut into 10 squares 130mm x 130mm.
4. Place a cheese slice on each square top with 2 heaped tsp of the beef mixture, sprinkle each with a little gherkin.
5. Brush all edges with egg wash. Fold 2 diagonal corners over then fold over the third creating an envelope and roll towards to fourth corner to complete your spring roll.
6. Brush with egg wash and spray with oil. Place in the air fryer on 200°C for 7 minutes- until bubbly and crisp.
7. Serve with mustard and peri peri mayonnaise.