Sausage and Bean Melt
Our delicious sausage and bean melt is a comforting and hearty meal that is perfect for a cold day. It starts with a layer of Richmond Cooked Mini Sausages that are nestled in a bed of baked beans. On top of the sausage and beans is a layer of grated cheese that is melted and bubbling. The melt is then finished off with a crispy outer layer of puff pastry. The combination of tangy cheese, sausage and beans is sure to hit the spot!
Cooking Instructions
Preheat the oven to 200°C
Unroll the pastry and cut into quarters. Divide the baked beans between 2 of the quarters of pastry, leaving a 1cm border around the edge. Dot the sausage pieces on top and sprinkle over the grated cheese.
Brush the borders of the pastry with a little beaten egg, then place the other pieces of pastry on top and press down the edges to seal well by pressing the ends of a fork into the pastry to create a pattern as well as seal the edges. Cut 3 slashes into the top of each of the parcels to allow the steam to escape as they cook. Brush the parcels all over with more of the beaten egg.
Place 1 parcel on a non-stick baking tray and bake in the oven for 15-20 minutes until puffed up and golden – the other parcel can be popped in the fridge for a couple of days and cooked another time or frozen for up to 3 months – defrost fully before cooking.
Leave to rest for 5 minutes before digging in and take care as they’ll be hot inside!
What you need...
Prep Time 20 Mins
Cooking Time 20 Mins
Serves 2
Shopping List
- 320g pack ready rolled puff pastry
- 8 x Richmond cooked Mini Sausages, cut in half
- 1 x 200g can baked beans
- 50g grated cheddar
- 1 egg lightly beaten
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