Try our bully beef tart to see just how versatile this hearty camp food can be!
- 30 mins
- 15ml olive or avocado oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 340g tin bully beef, chopped
- 250ml Cheddar, grated
- handful parsley, chopped
- 3 eggs, beaten
- 250ml milk
- 125ml breadcrumbs
- chutney, to serve
- Preheat oven to 180°C. Heat oil on medium-high and sauté the onion and garlic. Combine the bully beef, onion,
½ of the cheese and parsley. Mix together the eggs, milk and breadcrumbs. Add the bully beef mixture. Spoon into
a greased 22cm x 26cm oven dish.
- Sprinkle the rest of the cheese over and bake for about 20 minutes or until set. Serve with chutney.
Magazine issue date: July, 2017