Steak Bakes

Line a large baking tray with a sheet of non-stick baking paper.

Spray a small saucepan with low calorie cooking spray and place over a medium heat. Add the onion and cook for about 2 minutes. Add the beef steak mince and cook for 2-3 minutes until browned on all sides. Stir in the stock, Worcestershire sauce or Henderson's relish and the garlic granules.

Reduce the heat to low, cover with a lid and simmer gently for 20 minutes. Place the cornflour and 2 tsp water in a small bowl and stir until smooth. Stir into the beef mixture and increase the heat to medium. Simmer, uncovered, for 4-5 minutes until the gravy has thickened. Taste and season with black pepper. We found there was no need to add salt. Set aside and allow to cool slightly.

Meanwhile, preheat the oven to 180ºC. Split the sandwich thins in half and lay out on a chopping board. Divide the beef mixture into 6 portions.

Place a portion of the slightly cooled beef mixture onto each of the 6 sandwich thin halves, leaving a 1cm gap around the edge.

Brush beaten egg around the edge and place one of the remaining sandwich thin halves on top of the filling. Press the centre of the lid down gently with a flat hand, then press around the edges to seal. Use a fork to crimp the edges and seal well. Repeat until you've made 6 bakes.

Place the bakes on the lined baking tray and brush all over with the remaining egg. Place in the preheated oven and bake for about 10 minutes or until golden brown.

Remove from the oven and place on a cooling rack. You can serve these hot or cold, but we prefer them served hot. Serve with Homemade Oven Chips or other accompaniment of your choice.