Cheesy sausage & bean pies

Bake these pies for a lunch-time treat 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

Prep:25 mins
Cook:40 mins

Serves 4
Easy

Nutrition per serving

kcal 570
fat 36g
saturates 16g
carbs 38g
sugars 4g
fibre 8g
protein 20g
salt 1.6g

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

Method

Heat the oven to 200C/180C fan/ gas 6. Combine the beans, sausages, passata, oregano and spring onions with some seasoning and the sugar.
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.
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.
Bake on the middle shelf for 40 mins until golden. Leave to cool for 5 mins, then serve with salad.

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