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Cheesy sausage & bean pies

Cheesy sausage & bean pies served on a plate

Cheesy sausage & bean pies

Name: Cheesy sausage & bean pies
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 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

Cassie Best

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Serves 4

Easy

Prep: 25 mins

Cook: 40 mins

A star rating of 4 out of 5.5 ratingsRate

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Bake these pies for an after-school dinner the whole family will love. Shop-bought pastry makes them quick and easy to prepare, and you can use canned beans from the back of the storecupboard

Freezable

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A star rating of 4.7 out of 5.30 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal570
fat36g
saturates16g
carbs38g
sugars4g
fibre8g
protein20g
salt1.6g

Method

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.

Recipe from Good Food magazine, July 2020

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A star rating of 4 out of 5.5 ratings

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