Preheat oven at 200C. In a bowl, mix flour, white sugar, salt, and matcha powder until well-incorporated. Add the unsalted butter and knead until it resembles coarse bread crumbs. Add the milk and turn in the food processor for about 10 seconds.
Roll the dough into a ball, wrap it in cling film, and let it rest in the fridge for about 30 minutes.
In a separate bowl, combine the burger patties and the mozzarella.
After resting the dough in the fridge, roll until thin and cut into your desired shape. Place the
burger patty mixture on top of the cut dough, and add more mozzarella if desired. Cover the top part with an identical piece of dough and brush the dough with egg wash.
Bake for 15 minutes and serve warm.
Matcha Mozza Pocket Pie
(Featured in October - November 2016 Issue)
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