Sausage, bean & cheese pasties

Sausage, bean & cheese pasties

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(5 ratings)

Prep: 30 mins Cook: 30 mins Plus rising


Only five ingredients and perfect for freezing ahead, these tasty pasties make a very handy stand-by

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal348
  • fat16g
  • saturates6g
  • carbs38g
  • sugars6g
  • fibre5g
  • protein16g
  • salt2.4g
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  • 500g pack bread mix
  • 8 sausages
  • 2 x 420g cans baked beans
  • 140g cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 egg, beaten



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


  1. Prepare the bread mix following pack instructions. While the dough rises, make the filling. Skin the sausages and roll the meat into small meatballs, about 6-8 per sausage. Heat a large deep frying pan and brown the sausages. You may need to do this in batches. Once they’re all brown, return them to the pan and pour in the beans. Mix to combine, then allow to cool a little while you roll the dough.

  2. Heat oven to 200C/180C fan/gas 6. Grease 2 or 3 large, flat baking sheets. Divide the dough into 12 and roll out each one to a circle, roughly 17cm in diameter – and keep the remaining balls of dough covered with oiled cling film or a damp tea towel.

  3. Taking each circle in turn, fill with a scoop of the bean mix and a little of the grated cheese. Fold in half, pressing well to seal. Crimp the edges then transfer to an oiled baking tray. Keep covered with oiled cling film while you make the rest. Brush with a little beaten egg and cook for 15-20 mins until puffed up and golden.

  4. Remove and allow to cool slightly on a wire rack. Eat warm or at room temperature. If you would like to freeze the pasties, completely cool and freeze in a single layer on a flat tray covered well. Once frozen, transfer them to a freezer bag and seal well.

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Comments, questions and tips

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6th Dec, 2014
Hello, does anyone have a recipe on how to make English sausage? I live in the USA and it isn't the same. Thank you.
15th Jul, 2013
Love this recipe! Think it's so clever using bread instead of pastry to reduce the calorie content. Would give 4 out of 5 stars purely because they can be tricky to make at first. I've made them 3 or 4 times and they've always been yummy but struggled making them the first couple times and had some bean covered baking trays! Instead of making sausage meatballs I take the sausage out of the skins and mash it up in the pan first for a kind of sausage mince before I put the beans in. This works really well if you have a really nice flavoured sausage as the flavour spreads right through the mixture (lincolnshire sausages from our local butcher). Lots of salt and pepper help this dish along too! :)
18th Jan, 2013
Made using pizza dough recipe in my breadmaker. Cooked filling and allowed to cool before adding cheese. A perfect supper dish.
13th Jun, 2011
I changed this recipe quite a bit. I made scrammbled egg to go with the filling and i also fried off some onion. Seasoned with pepper. I let all the ingredients go cold before assembling to stop the pastry from getting hot and splitting. I didn't put cheese in the pasties but i grated some on top half way through cooking. This worked very well and I would do them again.
1st Jun, 2011
I made these with Cauldron veggie sausages for a vegetarian version. I keep them in the freezer for a weekend breakfast or lunch - they reheat beautifully in the oven.
13th May, 2011
I would add/use Bacon Lardons or chopped Bacon to mixture. Garlic, onion, seems a bit plain to me and make the bread, easy with foolproof recipe and breadmaker!!
13th May, 2011
Delicious Veggie version please? maybe I would stuff Puy Lentils in tasty mixture instead of sausages to cater for veggie friendly side.
9th May, 2011
The main taste you get is beans, I get a little taste of sausage when I am eating one but don't taste the cheese at all. Plenty of filling for my six though. I am glad I only made half the recipe as I will not be making it again. A reasonable lunchbox standby ready in the freezer. Mine get a soggy bottom too - but no alternative than the microwave at work.
9th Apr, 2011
These were pretty easy to make once I got the hang of how much filling you could fold into a pasty shape. I did have a bit of mixture left at the end. I froze the pasties individually and they are now coming in very handy for packed lunches. I take one out of the freezer in the morning, its defrosted by lunchtime and a quick microwave seems to work ok, though admittedly it makes the bottom a bit soggy. I'm sure the oven heating method would be much better.
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