Roast chicken & spiced rice
Throw together this wholesome chicken traybake for the family, gently spiced using a little curry paste, with just 15 mins prep. Mango chutney adds a fruity tang
Cheesy sausage & bean pies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g can chopped haricot beansdrained and rinsed
- 4 sausagescooked, then sliced into rounds
- 150g passata
- pinch of dried oregano
- 4 spring onionschopped
- pinch of sugar
- 320g ready-rolled puff pastrysheet
- 50g cheddargrated
- 1 eggbeaten
- saladto serve
Nutrition: Per serving
- kcal570
- fat36g
- saturates16g
- carbs38g
- sugars4g
- fibre8g
- protein20g
- salt1.6g
Method
step 1
Heat the oven to 200C/180C fan/ gas 6. Combine the beans, sausages, passata, oregano and spring onions with some seasoning and the sugar.
step 2
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.
step 3
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.
step 4
Bake on the middle shelf for 40 mins until golden. Leave to cool for 5 mins, then serve with salad.
