You won’t be able to eat just one, these cheeseburger triangles are so much better than a burger on the run.
This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid, published by Hardie Grant Books. Photography by Rob Palmer, illustrations by Evi O Studio.
Ingredients (serves 4)
200 g (7 oz) ham, finely chopped
150 g (5½ oz) cheddar, grated
1 small onion, finely diced
1 tablespoon Dijon mustard
1 tablespoon tomato sauce (ketchup)
2 tablespoons finely chopped gherkins (pickles)
2 tablespoons mayonnaise
16 sheets filo pastry, thawed
2 tablespoons extra-virgin olive oil
1 egg, beaten (for egg wash)
sea salt
Burger sauce
125 g (4½ oz/½ cup) mayonnaise
2 tablespoons tomato paste (concentrated puree)
1 tablespoon Dijon mustard
1 tablespoon apple-cider vinegar
1 tablespoon finely chopped gherkins (pickles)
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
Combine the burger sauce ingredients in a bowl and stir until well combined. Transfer to the fridge to allow the flavours to meld for at least 30 minutes.
Heat the oven to 200°C (390°F). Line a baking tray with baking paper.
Combine the ham, cheddar, onion, Dijon mustard, tomato sauce, gherkin and mayonnaise in a bowl and mix until well combined. Season with salt if needed.
Place two sheets of fi lo pastry on a clean surface. Lightly brush with olive oil, then fold it in half lengthways. Place two spoonfuls of the filling mixture near the bottom corner. Fold the pastry over to form a triangle, then continue folding to maintain the triangular shape. Repeat with the remaining filo sheets, olive oil and filling to make eight triangles.
Place the triangles on the baking tray. Brush the tops with beaten egg. Bake for 15–20 minutes, or until the fi lo pastry is golden brown and crispy. Let the triangles cool slightly before serving.
Hints Prepare the filling ahead of time and store it in the fridge for up to 4 days until ready to use.
When buying ham, look for a preservative-free option that doesn’t contain added nitrates. Substitute ham with sautéed mushrooms or roasted vegetables for a vegetarian option. Serve with additional burger sauce or gherkins for extra flavour.
This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid, published by Hardie Grant Books. Photography by Rob Palmer, illustrations by Evi O Studio.
You won’t be able to eat just one, these cheeseburger triangles are so much better than a burger on the run.
This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid, published by Hardie Grant Books. Photography by Rob Palmer, illustrations by Evi O Studio.
Ingredients (serves 4)
200 g (7 oz) ham, finely chopped
150 g (5½ oz) cheddar, grated
1 small onion, finely diced
1 tablespoon Dijon mustard
1 tablespoon tomato sauce (ketchup)
2 tablespoons finely chopped gherkins (pickles)
2 tablespoons mayonnaise
16 sheets filo pastry, thawed
2 tablespoons extra-virgin olive oil
1 egg, beaten (for egg wash)
sea salt
Burger sauce
125 g (4½ oz/½ cup) mayonnaise
2 tablespoons tomato paste (concentrated puree)
1 tablespoon Dijon mustard
1 tablespoon apple-cider vinegar
1 tablespoon finely chopped gherkins (pickles)
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
Combine the burger sauce ingredients in a bowl and stir until well combined. Transfer to the fridge to allow the flavours to meld for at least 30 minutes.
Heat the oven to 200°C (390°F). Line a baking tray with baking paper.
Combine the ham, cheddar, onion, Dijon mustard, tomato sauce, gherkin and mayonnaise in a bowl and mix until well combined. Season with salt if needed.
Place two sheets of fi lo pastry on a clean surface. Lightly brush with olive oil, then fold it in half lengthways. Place two spoonfuls of the filling mixture near the bottom corner. Fold the pastry over to form a triangle, then continue folding to maintain the triangular shape. Repeat with the remaining filo sheets, olive oil and filling to make eight triangles.
Place the triangles on the baking tray. Brush the tops with beaten egg. Bake for 15–20 minutes, or until the fi lo pastry is golden brown and crispy. Let the triangles cool slightly before serving.
Hints Prepare the filling ahead of time and store it in the fridge for up to 4 days until ready to use.
When buying ham, look for a preservative-free option that doesn’t contain added nitrates. Substitute ham with sautéed mushrooms or roasted vegetables for a vegetarian option. Serve with additional burger sauce or gherkins for extra flavour.
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