Beef and Cheese Savouries

Which parent wouldn’t love a high-protein quick snack or lunch right in time for the school holidays?

We certainly would! 

And while it’s not possible to come and show you each just how simple they are to prepare, we can share the recipe with you, and wait expectantly for big grins from your whole family!

When we moved to South Australia in 2011, we’d never heard of some foods that are eaten semi-frequently in this region.

One of those foods was ‘Bacon Savouries’ … a finger-food savoury that is often seen at community events when it’s commonplace to ‘bring a plate’.

As we don’t produce pork at ‘Border Park’, we’ve naturally decided this old favourite needed a new spin!

We replaced the bacon with diced cooked beef (I know, I know … we’re a risk of being disowned by the bacon-loving population!), and happen to think that the results are quite tasty!

If you’ve got a family with ravenous appetites, then THIS recipe should be on your menu plan this school holidays 😊  

 

Beef and Cheese Savouries

• 2 cups roast beef, diced into small 5mm pieces
• 2 cups grated cheese
• 1 small onion, very finely diced
• 2 – 3 eggs
• 2 tbsp Worcestershire sauce, coconut aminos or homemade BBQ sauce
• salt and pepper
• 8 slices sourdough bread *

Instructions:

1. Preheat oven to 180˚C. Line a large shallow baking tray with baking paper and set aside.
2. Using a toaster or grill, toast each slice of bread and set aside.
3. Meanwhile, mix remaining ingredients in a large bowl.
4. Using a large spoon, place about ½ – ¾ cup mixture on each piece of toast and spread out evenly. (We like to pile ours high so there’s lots on each piece!). Make sure you go right to the edges with the mixture.
5. Place topped toasted on a prepared tray and bake for 18 – 20 minutes, or until mixture has melted and is golden brown.
6. Cut into halves or quarters, and serve hot or cold.

Serves: 4 – 6

Recipes Notes:

* If desired, you can use paleo bread or in a pinch a very sturdy dry cracker in place of the sourdough. 

* Leftover roast lamb could easily be used in place of the beef. If you do, then consider replacing the Worcestershire sauce with mint sauce.

* Left-overs can be stored in the fridge for up to 3 days. Simply heat through in a moderate oven before serving, or even simpler, serve cold straight from the fridge!