Name: Cheesy sausage & bean pies
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Ingredients: 400g can chopped haricot beans drained and rinsed; 4 sausages cooked, then sliced into rounds; 150g passata; pinch of dried oregano; 4 spring onions chopped; pinch of sugar; 320g ready-rolled puff pastry sheet; 50g cheddar grated; 1 egg beaten; salad to serve

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

Ingredients

400g can chopped haricot beans drained and rinsed

4 sausages cooked, then sliced into rounds

150g passata

pinch of dried oregano

4 spring onions chopped

pinch of sugar

320g ready-rolled puff pastry sheet

50g cheddar grated

1 egg beaten

salad to serve

Instructions

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.

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.

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.

4 Bake on the middle shelf for 40 mins until golden. Leave to cool for 5 mins, then serve with salad.