Herbed burger patty pies

Preheat the oven to 210°C and line a large baking sheet with baking paper. Gently reshape 6 shop-bought beef burger patties to roughly 6cm in diameter and 2cm thickness (this involves compacting them a little as they are usually too large and flat). Cut six 10cm puff pastry squares (out of a 400g defrosted puff-pastry roll). Slightly flatten each piece of pastry with your fingers and place a burger patty in the centre of each pastry square. Season each patty with salt and freshly ground black pepper, chopped fresh sage, fresh rosemary leaves and a knob of butter. Pull the pastry around the patty to enclose and pinch to secure at the top. Brush the pastry with 1 beaten egg and place a fresh sage leaf on the top of each pie. Bake until the pastry is puffed and golden, 40 – 50 minutes. Serve warm garnished with fresh sage leaves and a side of tomato sauce.