Advertisement

Ingredients

  • 500g pack bread mix
  • 8 sausages
  • 2 x 420g cans baked beans
  • 140g cheddar, grated
  • 1 egg, beaten

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
FREEZER TIP

Allow to defrost overnight in the fridge or for 4-5 hrs at room temperature. Reheat in a hot oven for 10 mins until piping hot.

Recipe from Good Food magazine, May 2011

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.7 out of 5.7 ratings
Advertisement
Advertisement
Advertisement