What’s Cooking? – The pie that thinks it’s a burger

Food trends come and go, but some ideas just make you smile. Enter the Smash Pie – our cheeky mash-up of two comfort food heavyweights: the smash burger and the humble Kiwi meat pie. It’s indulgent, a little rebellious, and exactly what you want when the weather’s confusingly four seasons in a day.

The smash burger craze started with American diners pressing beef patties hard onto hotplates to get that addictive caramelised crust. Kiwis, of course, took the idea and ran with it, adding enough personality to make it our own. So why not push it one step further and tuck that burger goodness into buttery pastry?

That’s our Smash Pie. Golden, flaky pastry on the outside, juicy burger-inspired filling inside. It’s not dainty, it’s not fancy, but it is fun. And when food makes you grin before you’ve even taken a bite, you know you’re onto something.

Here’s a pared-back version you can try at home – perfect for a weekend bake or to surprise your mates at the next gathering.

Smash Pie
Ingredients
500g beef mince (we use coarsely ground brisket mince), rolled into four equal sized balls
2 Tbsp mustard
4 Tbsp tomato ketchup
4 Tbsp burger sauce
4 slices cheddar cheese
4 pickles, diced
4 sheets puff pastry
Rum & que intensify

Equipment
Hot plate
Pie dishes
Burger press

Method
1. Heat a cast iron pan, griddle, or flat top until it’s smoking hot – between 200-230 degrees Celsius. You want to hit the sweet spot where the Maillard reaction takes place – where your meat is caramelised and the fat is rendered into crispy deliciousness. Place your beef ball on the hot surface and using your burger press, press down hard until it’s completely flat, hold for about 10-15 seconds, then remove the burger press by twisting it off, then let the beef continue to sear for 1 to 1½ minutes – until the edges are browned and crispy. Flip (once) using your spatula and ensure you scrape all the delicious caramelisation up under the burger, then top with your cheese, continue to cook this second side for about 30 seconds. Repeat for all four patties.

2. Line your pie dishes with pastry and set aside to let the pastry rest.

3. In a bowl, roughly break your burger patties up and gently mix in the sauces. Place a spoonful of the mixture in the centre of each pie, and top with extra cheese (if desired) and diced pickles.

3. Lay pastry lid on top, and seal edges with a fork.

4. Brush tops with egg wash. Bake at 200°C for 20-25 minutes, or until golden and puffed.

5. Serve hot – ideally with extra pickles and a cold drink.

The Smash Pie is messy, gooey and unapologetically over the top. But that’s the point: food doesn’t always have to be refined to be memorable. Sometimes the best dishes are the ones that feel a little cheeky, like you’ve gotten away with something delicious.

Catch ya next month.