Cheesy Sausage and Bean Pies

• beans400g can chopped g

  drained and rinsed

• sausage↗4

  boiled, then sliced into rounds

• tomato paste150g g
• oregano↗pinch of dried

  dried pinch

• green onion↗4

  chopped

• sugar↗pinch of

  pinch

• ready puff pastry↗320g g

  sheet

• cheddar↗50g g

  grated

• egg↗1

  beaten

• lettuce↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Mix the beans, sausage, tomato paste, oregano and green onion with some seasonings and sugar.

2. 2

   Roll out the puff pastry and cut it into four rectangles. Place the bean and sausage mixture on one side of each rectangle, leaving a 1 cm margin so the pastry can be folded like a book. Sprinkle the mixture with grated cheddar.

3. 3

   Brush a little egg along the edges, then fold the pastry to enclose the filling. Seal the edges by pressing with a fork, and place on a parchment‑lined tray. Brush again with egg and cut a small hole in the top of each pie to allow steam to escape. The pies can be stored in the refrigerator for up to 24 hours. Preheat the oven to 180°C/160°C with convection/gas 4.

4. 4

   Bake on the middle rack for 40 minutes until golden brown. Let cool for 5 minutes, then serve with salad.