Noxus Burger Pie by Fallow

Ingredients

• 50/50 mix Ground beef and venison
• as needed Steamed cabbage, for rings
• as needed Caramelized onion
• as needed Pickles
• as needed Cheese sauce (or cheese slices)
• as needed Puff pastry, for molds
• as needed Mustard
• as needed Tomato ketchup
• 1 Egg, beaten (for egg wash)
• as needed Mixed sesame seeds
• as needed Oil, for searing

Instructions

1. Preheat your oven to 200°C (400°F). Grease your pie mold thoroughly.
2. Form the ground beef and venison mix into patties, roughly matching the size of your pie mold. Brush them lightly with oil.
3. Sear the patties in a hot pan for a couple of minutes on each side until lightly browned. They don't need to be cooked through.
4. Place a sheet of pastry inside the greased pie mold, allowing it to overhang the edges.
5. Create a ring of steamed cabbage at the bottom of the pastry, then top with a layer of caramelized onion.
6. Place the seared burger patty on top of the caramelized onion layer, then generously pipe mustard over the patty.
7. Add pickles on the patty, followed by another ring of steamed cabbage.
8. Pipe cheese sauce (or layer cheese slices) generously over the cabbage and pickles.
9. Finish with a drizzle of tomato ketchup over the cheese layer.
10. Brush the edges of the bottom pastry with egg wash, then carefully place another piece of pastry on top to form the lid. Use your fingers to bind the edges together.
11. Trim any excess pastry from around the edges, then use a fork or crimping tool to seal the pie edges securely.
12. Brush the top of the pie with egg wash and sprinkle generously with mixed sesame seeds.
13. Bake in the preheated oven for 20 minutes until the pastry is golden brown and puffed.
14. Let the pie cool slightly before serving to allow the fillings to set.