Beef stuffed dill pickles
The ultimate party snack you didn’t know you needed
Serves
8 - 10
Prep Time
25 mins
Cook Time
12 mins
This one’s for the brave snackers, the curious cooks and anyone who loves a bit of crunchy, cheesy chaos. Beef stuffed dill pickles are the party starter you didn’t know your life was missing, until now.
We’re talking juicy whole pickles, hollowed out and filled with savoury beef mince, herbs, cheese and garlic, then rolled in crunchy crumbs and blasted in the air fryer until golden and melty. It’s part retro, part rogue, but 100% delicious.
Perfect for BBQs, party platters or passing around while someone’s still figuring out how to work the Bluetooth speaker, these wee bites are bold, briny and weirdly addictive.
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ShareIngredients
8-10 whole dill pickles
medium-large, firm ones200g New Zealand beef mince
½ small onion
finely chopped1 garlic clove
crushed1 tsp smoked paprika
1 tsp dried mixed herbs
1 tsp cornflour
mixed with a splash of water½ cup cheese
grated½–1 cup panko breadcrumbs
1 egg
lightly beatenolive oil spray
Method
Heat a drizzle of oil in a small pan over medium heat.
Add onion and garlic, cook until softened (about 2–3 minutes).
Add the mince and cook until browned, breaking it up as it cooks.
Stir in smoked paprika and dried herbs, season with salt and pepper.
Add cornflour slurry and cook for 1 more minute until slightly thickened.
Remove from heat, cool for a few minutes, then mix in the grated cheese.
Pat the pickles dry with a paper towel.
Slice open and use a spoon or straw to hollow out some of the middle.
Spoon the mince and cheese mixture into each hollowed pickle until full.
Chill in the fridge for 5–10 minutes to help them firm up.
Roll each stuffed pickle in beaten egg, then coat in breadcrumbs.
Press gently to help the crumbs stick. For extra crunch, roll twice egg then crumbs again.
Give them a quick spray with olive oil to help them crisp up in the air fryer.
Pro tips:
- Use firm pickles for easy coring and better structure.
- Add extra grated cheese on top of the filling before crumbing for a gooey bonus.
- Feeling spicy? Add chilli flakes or a touch of hot sauce to the mince.
