30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Walking Cheeseburger Pie
Walking Cheeseburger Pie
Walking Cheeseburger Pie
⏱2h
👥6
🔥900 cal
Hard
🍽️French-American
An indulgent take on the Walking Cheeseburger Pie, featuring Wagyu beef, a blend of artisanal cheeses, a flaky all-butter crust, and a luxurious truffle-infused aioli.
2 1/2 cupsAll-purpose flour
1 tspSalt
1 1/2 cupsVery cold unsalted European-style butter-cut into cubes
An indulgent take on the Walking Cheeseburger Pie, featuring Wagyu beef, a blend of artisanal cheeses, a flaky all-butter crust, and a luxurious truffle-infused aioli.
Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the very cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Aioli: In a small bowl, whisk together all Aioli ingredients. Set aside.
Cook the Filling: In a large skillet, brown the Wagyu ground beef over medium heat. Drain off any excess grease. Add the finely diced shallots and cook until softened, about 5 minutes. Stir in the garlic powder, smoked paprika, salt, and pepper.
Assemble the Pies: Preheat oven to 375°F (190°C). Roll out the chilled crust and cut into 6 equal circles. Place each circle into a muffin tin. Spoon the beef mixture into each crust. Top with a spoonful of Aioli and sprinkle with Gruyère, Comté, and Parmesan cheese and finely chopped cornichons.
Bake: Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Ingredients
6
2 1/2 cups315 gAll-purpose flour
1 tsp5 mLSalt
1 1/2 cups340 gVery cold unsalted European-style butter-cut into cubes
6-8 tbsp90-120 mLIce water
1 lb454 gWagyu ground beef
1 cup120 gFinely diced shallots
1/4 cup60 mLCornichons-finely chopped
1/2 cup113 gGruyère cheese-shredded
1/4 cup57 gComté cheese-shredded
1/4 cup28 gParmesan cheese-grated
1 tsp5 mLGarlic powder
1/2 tsp2.5 mLSmoked paprika
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLFreshly ground black pepper
1 cup237 mLMayonnaise (homemade preferred)
1 tbsp15 mLTruffle oil
1 clove3 gGarlic-minced
1 tbsp15 mLLemon juice
Equipment
Large bowl
Pastry blender
Plastic wrap
Large skillet
Muffin tin
Rolling pin
Instructions
Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the very cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Aioli: In a small bowl, whisk together all Aioli ingredients. Set aside.
Cook the Filling: In a large skillet, brown the Wagyu ground beef over medium heat. Drain off any excess grease. Add the finely diced shallots and cook until softened, about 5 minutes. Stir in the garlic powder, smoked paprika, salt, and pepper.
Assemble the Pies: Preheat oven to 375°F (190°C). Roll out the chilled crust and cut into 6 equal circles. Place each circle into a muffin tin. Spoon the beef mixture into each crust. Top with a spoonful of Aioli and sprinkle with Gruyère, Comté, and Parmesan cheese and finely chopped cornichons.
Bake: Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
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