Beanburger puffs

Beanburger puffs

A satisfying cross between a sausage roll and a beanburger, with a creamy texture and tangy flavour

Difficulty and servings

Easy

Makes 12

Preparation and cooking times

Preparation time

Prep 15 - 20 mins

Cook time

Cook 15 - 20 mins

Vegetarian Freezable

Vegetarian

Method

  1. 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).
  2. 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.
  3. 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.
  4. 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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Latest comments and suggestions

  • Binder photo ange

    06 November 2007

    ange rated this recipe

    3 stars

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  • Binder photo Esther

    13 November 2007

    Esther rated this recipe

    4 stars

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  • Binder photo hlnharrison

    27 January 2009

    hlnharrison rated and commented on this recipe

    5 stars

    Absolutely delicious - I'm a meat eater and make them every bonfire night.

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  • Binder photo soleluna

    24 November 2009

    soleluna rated this recipe

    5 stars

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  • Binder photo amyratty

    03 October 2010

    amyratty rated and commented on this recipe

    4 stars

    super tasty! do you think you could use other types of cheese?

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  • Binder photo Jane

    07 December 2010

    Jane rated and commented on this recipe

    5 stars

    I've made these heaps of times now and keep forgetting to rate them! They are brilliant. We like them hot or cold. I've used red kidney beans if I've no borlotti beans and they taste just as fine.

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  • Binder photo Cat

    12 August 2012

    Cat rated and commented on this recipe

    3 stars

    I was expecting these to be outrageously tasty (how can cheese wrapped in puff pastry not be nice?), but actually they're a bit unexciting. Maybe it's because I used the wrong beans and cheese (my little local supermarket doesn't stock borlotti beans or gruyere, so I used kidney beans and emmenthal instead) - I'll have to give them another go with the right ingredients to see if they're better done properly.

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  • Binder photo Try-it-twice

    04 September 2012

    Try-it-twice rated and commented on this recipe

    4 stars

    Used kidney beans instead of borlotti beans as my local supermarket didn't stock them. A good recipe, full of flavour, very filling.

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  • Binder photo Frantic Flapjack

    06 February 2013

    Frantic Flapjack rated and commented on this recipe

    3 stars

    I followed the recipe exactly but was a bit disappointed. These could have been great but lacked flavour. Maybe fried onion and herbs should be added. Not in a hurry to make these again.

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Difficulty and servings

Easy

Makes 12

Preparation and cooking times

Preparation time

Prep 15 - 20 mins

Cook time

Cook 15 - 20 mins

Vegetarian Freezable

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
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Per puff

225 kcalories, protein 9g, carbohydrate 19g, fat 13 g, saturated fat 6g, fibre 2g, salt 0.62 g

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