Fill the pastry cases with the cooled meat mixture. Cut out 24 puff pastry rounds about four centimetres in diameter and place on top of the filled pies. Crimp the edges using a fork, if you wish, then brush the tops with the egg and milk mixture and sprinkle over the poppy seeds. Bake for 20-30 minutes or until the pastry is cooked and golden brown.
6 crusty bread rolls, halved and toasted
1 head lettuce, leaves rinsed and dried
2-3 large vine-ripened tomatoes, sliced
6 free-range eggs, fried (optional)
1 kg lean minced free-range beef
1 large onion, finely diced
1 tsp dried chilli flakes
2 tbsp Worcestershire sauce
1 tsp hot English mustard
1 tbsp wholegrain mustard
1 tbsp Dijon mustard
flat-leaf parsley leaves, finely chopped
sea salt and freshly ground black pepper
To make the beef patties, place all the ingredients in a large bowl and combine thoroughly using clean hands. Form the mixture into six burgerpatties, placing them on a plate lined with kitchen paper as you go. Cover with cling film and chill until required.
Preheat a barbecue or chargrill pan and cook the patties until browned on the outside and cooked to your liking – I prefer them medium-rare. Serve on lightly toasted bread buns with lettuce and tomatoes. If you like, finish with a fried egg.
10 free-range egg whites
300g unsalted butter, melted
175g ground almonds
370g icing sugar, sifted,plus extra for dusting
100g plain flour, sifted
2 x 125g punnets raspberries, plusplus extra to serve
Preheat the oven to 200 degrees/gas 6. Lightly grease 18 holes of two silicone friand moulds or nonstick friand tins.
Whisk the egg whites for a few seconds just to lightly combine; you don’t need to whip them into peaks or anything like that. Add the butter, ground almonds, icing sugar and flour and beat lightly to combine well. Pour into the prepared moulds or pans, filling each hole two-thirds full.
Place two or three raspberries on top of each friand and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Dust the friands with icing sugar and serve warm, with extra raspberries if you like.
What Katie Ate, by Katie Quinn Davies, is published by Collins on February 28th , £25. See whatkatieate.com
Domini Kemp’s Eat In column returns next week