Bonfire bean and banger pasties recipe
Bake up a batch of these delicious pasties for a savoury Bonfire Night treat, loaded with sausagemeat and paprika-spiced baked beans.
See method- Serves 6 large or 12 small pasties
- 20 mins to prepare and 20-25 mins to cook
- 324 calories / serving
- Freezable
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 thick pork sausages
- ¼-½ tsp smoked paprika (according to taste)
- ½ tsp dried oregano
- 1 x 415g tin baked beans
- 1 tbsp tomato puree
- 2 sheets ready rolled puff pastry
- 1 egg yolk
- 1 tbsp milk
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Shop ingredientsEach serving contains
- Energy
- 1350kJ 324.0kcal
- Fat
- 10g
- Saturates
- 9g
- Sugars
- 4g
- Salt
- 1.3g
of the Reference intake
Carbohydrate 27.0gProtein 8.0gFibre 3.2g
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- Heat the olive oil in a frying pan and sauté the onion until softened but not coloured. Meanwhile remove the skin from the sausages and break into small pieces. Add to the pan and fry for 5 minutes until golden. Stir the smoked paprika, oregano, baked beans and tomato puree. Cook for 5 minutes then remove from the heat. Leave to cool.
- Preheat the oven to 200°C/180°C fan/Gas Mark 6. Cut the pastry into 6 or 12 squares or rectangles (depending on the size pasties you choose). Mix the egg yolk with the milk to make an egg wash. Brush the edges of the pastry with the egg wash and divide the sausage and bean mixture between the pastry pieces. Fold over the edges and pinch to seal.
- Pierce a slit or small hole in each pasty, allowing the steam to escape. Sit on a nonstick baking sheet and brush the surface of the pastries with egg wash. Cook for 20-25 minutes, until the pastry is golden. Cool slightly before serving.
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