Has anyone been to Greggs and tried the bean and sausage melt? Aren’t they amazing? I know.
I decided to have a go at making these at home, because why should I give Greggs £1.00 per pasty when I can make bigger and better ones for much less. Seriously, the whole lot of ingredients cost me about £2 – assuming you already have a bit of cheese in the fridge, because realistically, who doesn’t? Plus, baked beans count as one of your 5-a-day vegetables, so fear not at the lack of green on the plate.
To make 4, you’ll need:
- 500g block puff pastry
- 1 can beans and sausages
- small pile grated cheese (I used mild cheddar)
- 1 egg
- Cut the pastry block into 4 and roll out individually into rectangle shapes.
- Put a quarter of the beans and sausages mix down the middle of the pastry, leaving a wide berth around the edge of the pastry.
- Top with a handful of grated cheese.
- Using a pastry brush, brush round the edges of the pastry with beaten egg and pull the long edges up to meet eachother, pinching together to seal the pastry like a cornish pasty style. Bring the short edges up and pinch the edges together. Make sure the seam is well sealed and that it runs along the top of the pasty, as this prevents leakage.
- Brush with some egg and bake at 180c in a fan oven for about 20-25 mins until golden. Serve with chips.