Ingredients:
500 g minced steak
2 tbsp oil
1 large onion, finely chopped
2 tbsp plain flour
1 tbsp tomato paste
½ cup beef stock
½ cup tomato sauce
6 long bread rolls
1 cup grated tasty cheese
2 tbsp finely chopped parsley
Method:
1. Slit the bread rolls lengthwise, scoop out bread from centres, break into breadcrumbs and set aside.
2. Heat oil and butter lightly in a pan, add mince, stirring to break up lumps. Stir in onion and cook until soft.
3. Stir in flour, tomato paste, and reserved breadcrumbs, then add beef stock and tomato sauce. Simmer 5 minutes, stirring occasionally, until mixture thickens.
4. Spoon mince mixture into bread cases.
5. Top with a little grated tasty cheese. Sprinkle with parsley.
6. Bake in a hot oven (210°C) 15 minutes, until heated through and golden brown.
Note:
- Can be finger food! Cooked torpedoes may be cut in half, or even thirds, if needed.
- Can be prepared well ahead and heated as necessary.
