A classic Aussie toasted sandwich stuffed with rich, gravy-style beef mince, melted cheese, and a hit of tomato tang — crunchy outside, gloriously saucy inside.
Step 1: Brown the mince
Heat oil in a large frying pan over high heat. Add beef mince and cook, breaking it up with a wooden spoon, until nicely browned with some caramelised bits on the pan, 6–8 minutes. Add garlic and cook until fragrant, 30 seconds.
Step 2: Make it gravy-style
Sprinkle flour over the mince and stir for 1 minute (this cooks out the raw flour taste). Add tomato paste, tomato sauce, Worcestershire, salt, pepper, and paprika (if using). Stir for 30 seconds to toast the paste.
Step 3: Simmer until thick (important for jaffles)
Pour in stock. Bring to a simmer, then reduce to medium-low and cook 8–10 minutes, stirring occasionally, until thick and glossy like a meat pie filling (a spoon dragged through should leave a clear trail that slowly fills in). Taste and adjust salt/pepper. Cool 5 minutes (hot filling can steam and soften the bread).
Step 4: Assemble the jaffles
Preheat jaffle iron/sandwich press. Butter the outside of each bread slice. Lay 4 slices butter-side down. Sprinkle a little cheese on the bread first (this helps “seal” and reduces leaks). Spoon on mince filling (about 1/3 cup per jaffle), keeping a 1cm border clear around the edges. Top with more cheese, then cap with the remaining bread slices, butter-side up.
Step 5: Toast and seal
Cook in the jaffle iron until deep golden and crisp, 4–6 minutes (timing depends on your machine). Don’t overfill—if mince squeezes out, it can burn on the plates.
Step 6: Rest, then eat
Let jaffles sit 2 minutes (the filling is molten). Slice and serve immediately with extra tomato sauce for dipping, if you like.
| Calories | 780 kcal |
| Protein | 42g |
| Carbs | 55g |
| Fat | 42g |