Beanburger puffs

Beanburger puffs

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(13 ratings)

Prep: 15 mins - 20 mins Cook: 15 mins - 20 mins


Makes 12
A satisfying cross between a sausage roll and a beanburger, with a creamy texture and tangy flavour

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per puff

  • kcal225
  • fat13g
  • saturates6g
  • carbs19g
  • sugars0g
  • fibre2g
  • protein9g
  • salt0.62g
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  • 2 x 410g cans borlotti bean, drained
  • ½ tsp dried thyme or rosemary


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tsp hot chilli sauce
  • 140g gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 375g packet ready-rolled puff pastry
  • beaten egg or milk, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  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.

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Comments, questions and tips

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Michaela Hernychova's picture
Michaela Hernychova
9th Jun, 2019
Easy to make and very tasty. I added chipotle paste and chili flakes and it definitely did not lack in flavour. The only slight negative I would mention is that the filling almost all spilled out while baking, so they are definitely not lookers!
27th Aug, 2014
Pretty average.
13th Nov, 2013
Very yum and easy to make, added parmesan cheese as I had some in the freezer didn't have chili sauce so used 1 teasp tomato sauce and 1 teaspn chili paste used 1 teaspn herbs as I spilt it but everything was the same thank you for the recipe
Frantic Flapjack
6th Feb, 2013
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.
4th Sep, 2012
Used kidney beans instead of borlotti beans as my local supermarket didn't stock them. A good recipe, full of flavour, very filling.
12th Aug, 2012
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.
scaryjane's picture
7th Dec, 2010
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.
3rd Oct, 2010
super tasty! do you think you could use other types of cheese?
27th Jan, 2009
Absolutely delicious - I'm a meat eater and make them every bonfire night.
15th Dec, 2018
Hi. Would it be best to freeze before or after cooking? And how long to cook for from frozen? Thank you
goodfoodteam's picture
17th Dec, 2018
Thanks for your question. We'd suggest taking them until the end of step 3, then freezing. Brush with egg/ milk and sprinkle with cheese before cooking as above, adding an extra 10 mins or until golden and piping hot throughout.
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