Sausage Bean Cheese Pasties Recipes
CHEESY BAKED BEAN PASTY PUFFS
Quick and easy to make these cheese and onion baked bean pasty puffs make a quick snack suitable for all the family. This vegetarian treat is also the perfect compliment to any meal.
Provided by Helen Best-Shaw
Categories Snack
Time 35m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C / 180 fan / GM6.
- Pour the oil into a frying pan and fry the onions until they are golden and translucent.
- Remove the pan from the heat, add the beans, and the cheeses and mix well.
- Place a spoon of the baked bean mixture in the middle of each square of pastry, brush the edges with water then fold diagonally to make a triangular parcel. Use a fork to press the layers of pastry together to seal.
- Transfer the pasties to a baking tray covered with a sheet of baking paper, poke a couple of holes in each one with a sharp knife to let the steam out.
- Brush with the beaten egg if desired, then bake for 20 - 25 minutes until puffed and golden.
- Allow to cool slightly before serving - the filling will be very hot.
Nutrition Facts : Calories 44 kcal, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 62 mg, ServingSize 1 serving
SAUSAGE, BEAN & CHEESE PASTIES
Only five ingredients and perfect for freezing ahead, these tasty pasties make a very handy stand-by
Provided by Lucy Netherton
Categories Main course
Time 1h
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 348 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 2.4 milligram of sodium
BAKED BEANS AND PORK SAUSAGE PASTIES
Baked beans and pork sausage pasties. they can also be made of cheese and onion and they are just as yummy. I used to make them for my BIL Adrian when he was little.
Provided by Jane Gib
Categories Lunch/Snacks
Time 20m
Yield 5 serving(s)
Number Of Ingredients 3
Steps:
- roll out the pastry and cut into circles.
- add 1 tsp baked beans and 1 tsp pork sausage.
- fold the pastry in half and spread some butter or a beaten egg on top.
- bake in a moderate over for 15 minute.
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- Evenly split your beans & sausages and place to one side of each rectangle. Make sure you drain away most of the sauce (depending on which brand you use may not need to do this). See video for consistency, otherwise they'll leak out too much.
- Top each dollop of beans & sausages with a pinch of cheese., then gently fold over each rectangle to contain the filling.
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- Preheat oven to 180ºC/350ºF/ Gas Mark 4. Make a slit into each sausage and remove the meat. Place into a large bowl with the onion, carrot, butternut squash, apple and seasoning. Combine together.
- Roll out the pastry and use a bowl to cut it into rounds of about 15cm in diameter; each 500g of pastry should make 5.
- Brush the edges of the pastry with water. Place a spoonful of the mixture into the centre and lift each side of the pastry to contain the mixture.
- Press the edges together to seal and pinch the pastry to make a crimp pattern. Repeat, making about 10 pasties.
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