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Recipe
15min prep
2.5 hours total
Serves 4-5
Ingredients
• 700g chuck steak or other cheaper stewing steak
• 2 tbspn plain flour
• 1 medium onion, diced
• 1 stick of diced Celery
• 1 diced carrot
• 1.5 cups beef stock
• 1 tbspn Worcestershire sauce
• Beer (optional)
• 2 tbspn corn flour
• Sharp cheddar cheese
• Puff pastry
• Butter
Directions:
• Dice your beef in to 2cm cubes and dust with flour, salt and pepper.
• Generously oil the base of a camp oven and heat to medium and add the onion and beef, sauté for 3-4 minutes or until the beef is slightly browned all over.
• Add the carrots and celery and mix for another 3-4 minutes, then add the beef stock and Worcestershire sauce.
• Cook on a simmer with only bottom heat (yes a gas burner is fine) for around 2 hours or until the beef is tender but not falling apart.
• Combine the corn flour with ½ cup water, mix and add it to the beef mixture. Then leave the mixture somewhere to cool down until nearly room temperature.
• Pre heat a jaffle/pie iron and coat it very well with butter, then mark out the outlines of the iron and cut out puff pastry sheets about 5mm wider than the iron.
• Slot in the puff pastry sheets and add the mixture to the middle, adding a generous layer of grated cheddar to the top then the lid of the puff pastry and pinching the sides together.
• Cook for about 5-10min each side depending on the heat of the fire, when it’s ready, the pastry should come away from the iron when you open it.
Tips: Use a normal size jaffle/pie iron, not a jumbo.