These delicious pasties are filled with sausage, beans and cheese - be prepared for pastry with a slightly soggy (yet delicious!) bottom!
- 500g pack shortcrust pastry
- 1 1/2 x 400g tin beans
- 2 tbsp. brown sauce
- 150g cheddar cheese, grated
- 6 pork sausages, skinned, rolled into around 36 small meatballs
- 1 egg
Divide the dough into 8 and roll each round out into 17cm circles.
Brown the sausages off in a large frying pan. Stir in the beans, then leave to cool. Stir in the brown sauce.
Spoon 1/8 of the filling onto half of each pastry circle leaving a border. Brush the edge with egg, then fold the pastry over to enclose the filling. Pinch and crimp to seal the filling.
Put onto baking trays, then brush with egg and bake for 15-20 minutes at 180C until golden and crisp.