• 400g can chopped haricot beans, drained and rinsed
  • 4 sausages, cooked, then sliced into rounds
  • 150g passata
  • pinch of dried oregano
  • 4 spring onions, chopped
  • pinch of sugar
  • 320g ready-rolled puff pastry sheet
  • 50g cheddar, grated
  • 1 egg, beaten
  • salad, to serve


  • STEP 1

    Heat the oven to 200C/180C fan/ gas 6. Combine the beans, sausages, passata, oregano and spring onions with some seasoning and the sugar.

  • STEP 2

    Unroll the pastry and cut into four rectangles. Spoon the bean and sausage mixture onto one side of each rectangle, leaving a 1cm border – so you can fold the pastry like a book. Sprinkle the cheddar over the bean and sausage mixture.

  • STEP 3

    Brush some egg around the edges, then fold the pastry over to enclose the filling. Seal the edges by pressing with a fork, then put on a baking sheet lined with baking parchment. Brush with more egg, and cut a small hole in the top of each pie for steam to escape. Will keep chilled for up to 24 hrs. Heat the oven to 180C/160C fan/gas 4.

  • STEP 4

    Bake on the middle shelf for 40 mins until golden. Leave to cool for 5 mins, then serve with salad.

Goes well with


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