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You can imagine how Simon concocted such an idea: If you’ve ever battled with the decision between pie or burger, then this burger-filled pie might just be the answer to your prayers!

You will need

Serves 2


  • 2 large Portobello mushrooms, roughly chopped
  • 1 small brown onion, roughly chopped
  • 2 garlic cloves
  • 1 sprigs rosemary
  • 2 teaspoon whole fennel seeds
  • 1 tin black bean, rinsed
  • Salt and pepper
  • 2 teaspoons olive oil


  • 1 tomato, sliced into rounds
  • 1 brown onion, sliced into rounds
  • 1 baby cabbage round, sliced into rounds
  • 2 slices smoked oat cheese (or vegan cheese of choice)
  • 1 beetroot, roasted and sliced into rounds
  • 1 packet vegan puff pastry (gluten-free if required)

To serve

  • Mustard
  • Tomato sauce

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20 mins to prep

  1. Step 1

    Preheat the oven to 220°C fan forced.

  2. Step 2

    For the burger, place everything into a food processor and pulse until it comes together, keep some texture.

  3. Step 3

    Portion into patties and fry on high heat briefly on both sides with a little oil — this is an important step to get a lot of moisture out of your patties. Set aside to cool for 10 minutes.

  4. Step 4

    Lay out your puff pastry and roll a little to flatten. Place a round of cabbage and a burger patty at the bottom, then stack it with a tomato slice and a couple rounds of onion, (Simon adds a second burger patty in here — but that’s your call!), then a round of beetroot, and finally 2 slices of cheese. Gently lay another sheet of pastry over top, fold the edges together with the bottom pastry layer, and brush the pastry with 1 teaspoon of oil.

  5. Step 5

    Bake in the oven for 30–35 minutes or until puffed and golden.

  6. Step 6

    Slice it in half to serve — alongside tomato sauce and mustard or any dip of your choosing!

Recipe: Simon Toohey

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