Beanburger puffs
A satisfying cross between a sausage roll and a beanburger, with a creamy texture and tangy flavour
Difficulty and servings
Makes 12
Preparation and cooking times
Prep 15 - 20 mins
Cook 15 - 20 mins
Vegetarian
- Preheat the oven to fan 180C/ conventional 200C/gas 6. In a large bowl, roughly mash the beans then stir in the herbs and chilli sauce, and most of the cheese (save a handful).
- Open out the pastry on to a floured surface - you need a 30x40cm rectangle, so you may have to roll it out a bit further. Then cut into three strips, each 10x40cm.
- Roll the bean mixture into long sausages and line down the centre of each piece of pastry. Dampen one long edge then roll up tightly to enclose the filling. Cut each length into four to give a total of 12 rolls.
- Place join-side down on a nonstick baking sheet, brush with a little egg or milk and scatter over the reserved cheese. Bake for 15-20 minutes until puffed and lightly browned. The filling may ooze out a little, but if you leave them on the tray for 5 minutes while the cheese cools, any oozing will set, making the rolls easy to lift off. Eat warm, or leave to cool on a wire rack and serve later.
Per puff
225 kcalories, protein 9g, carbohydrate 19g, fat 13 g, saturated fat 6g, fibre 2g, salt 0,62 g
Recipe from Good Food magazine, November 2003.
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http://www.bbcgoodfood.com/recipes/1295/
http://www.bbcgoodfood.com/recipes/1295/
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Ingredients
- 2 x 410g cans borlotti beans , drained
- ½ tsp dried thyme or rosemary
- 2 tsp hot chilli sauce
- 140g Gruyère , grated
- 375g packet ready-rolled puff pastry
- beaten egg or milk, to glaze
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Difficulty and servings
Makes 12
Preparation and cooking times
Prep 15 - 20 mins
Cook 15 - 20 mins
Vegetarian
Eat warm or cold
Ingredients
- 2 x 410g cans borlotti beans , drained
- ½ tsp dried thyme or rosemary
- 2 tsp hot chilli sauce
- 140g Gruyère , grated
- 375g packet ready-rolled puff pastry
- beaten egg or milk, to glaze
Per puff
225 kcalories, protein 9g, carbohydrate 19g, fat 13 g, saturated fat 6g, fibre 2g, salt 0,62 g
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06 November 2007
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