- 200 g minced beef
- 1 teaspoon vegetable oil
- 2 cubes MAGGI® Chicken Bouillon
- 1 cub water
- 1 large puff pastry
- 1 cup MAGGI® Tomato Ketchup
- 200 g yellow cheddar cheese
- 50 g pickle
- 50 g shallots or onions
- 12 bamboo skewers
Burger Pops
INGREDIENTS
Burger Pops with
Burger Pops with 
- 200 g minced beef
- 1 teaspoon vegetable oil
- 2 cubes MAGGI® Chicken Bouillon
- 1 cub water
- 1 large puff pastry
- 1 cup MAGGI® Tomato Ketchup
- 200 g yellow cheddar cheese
- 50 g pickle
- 50 g shallots or onions
- 12 bamboo skewers
NUTRITIONAL INFORMATION
Burger Pops with
Burger Pops with
HOW TO PREPARE
Burger Pops with
Burger Pops with
1
Preheat oven to 200°C and place rack in medium position.
2
Sauté minced beef in vegetable oil until half cooked. Add 2 cubes MAGGI® Chicken Bouillon to the water and continue cooking until meat is fully cooked and water is absorbed.
3
Meanwhile, roll the puff pastry to a rectangle on a work surface lined with baking paper. Spread MAGGI® Tomato Ketchup over the pastry, and sprinkle cheese over top. Spread the cooked meat, pickles and shallots equally over the cheese.
4
Carefully roll the pastry into a log and gently press to ensure a uniform shape across.
5
Cut log into 1cm thick disks and place each disk flat on a lined baking tray. Bake in preheated oven for 15 mins until pastry is fully cooked and golden.
6
Remove from oven and allow it to cool slightly. Insert a bamboo skewer in each cooked disk to resemble a lollypop.
7
Serve with additional ketchup for dipping.
8
Nutrition tip: This meal is a great way to manage your kid’s portions. Each piece is one serving.
REVIEWS
Burger Pops with
