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
DORSET SAUSAGE PASTIES
These pasties are perfect for dunking into soup - you can make them in advance too
Provided by Lesley Waters
Categories Buffet, Dinner, Main course, Side dish
Time 1h5m
Yield Makes 20 small pasties
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan and fry the onion for 5 mins until softened. Add the lentils and tomato paste, and cook for 2 mins. Add the stock and bring to the boil. Cover and simmer for 15 mins, until most of the stock is absorbed and the lentils have softened.
- Meanwhile, heat a non-stick frying pan. Fry the sausage meat over a moderate heat for 5 mins, breaking it up with a wooden spoon, until golden and cooked through. Add the peas and lentils, season, then set aside to cool. Heat oven to 200C/fan 180C/gas 6.
- On a lightly floured surface, roll out each pastry to the thickness of a £1 coin and cut 10 saucer-size discs out of each, re-rolling trimmings. Pile 3 heaped tsp of meat mixture in the middle of each disc. Brush edges with beaten egg and fold over to form a seal. Pinch edges together, then brush with more egg. Chill on a lightly floured baking sheet for 15 mins. Can be made to here up to 2 days ahead or frozen for up to a month. Bake for 15-20 mins until golden.
Nutrition Facts : Calories 281 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 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.
CHEESY SAUSAGE & BEAN PIES
Bake these pies for an after-school dinner 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
Provided by Cassie Best
Categories Dinner, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 570 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.6 milligram of sodium
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