Sausage, Bean & Cheese Melts

3 slices stacked on each other with beans spilling out

Print Recipe

5 from 7 votes

With just 4 ingredients, these Greggs style Sausage, Bean and Cheese Melts truly couldn't be easier to make!

Prep Time10

Cook Time15

Total Time25

Course: Lunch

Cuisine: British

Servings:

Author: Chris Collins

Cost: £1 / $1

Equipment

Sharp Knife
Baking Tray
Small Pot & Brush (for egg wash)
Fork & Spoon
Grater

Ingredients

1 sheet of Puff Pastry (see notes)
1x 14oz/400g can of Baked Beans & Sausages, sausages sliced in half
3/4 cup / 75g Sharp Cheddar Cheese, grated (or as needed)
1 Egg, beaten for egg wash
Flour (optional)
Butter/Oil Spray, to grease pan (optional)

Instructions

Roll out pastry in the parchment paper it comes in or on to a lightly floured surface. Slice in half both ways to create 4 smaller rectangles.
Evenly split your beans & sausages and place to one side of each rectangle. Make sure you drain away most of the sauce (depending on which brand you use may not need to do this). See video for consistency, otherwise they'll leak out too much.
Top each dollop of beans & sausages with a pinch of cheese., then gently fold over each rectangle to contain the filling.
Use a fork to firmly crimp down the edges, then neaten up with a knife. Space each slice onto a greased baking tray (or on parchment paper) and brush each slice with egg wash. Use your knife to slice 3 small steam holes in the top, then pop in the oven at 200C/390F for 15-20mins, or until golden.
Leave to rest for a few mins (they'll be scorching hot in the centre) then tuck in!

Video

Notes

a) Puff Pastry - The size you want the pastry (before dividing in 6) is 14"x9" (35.5cmx22cm). The weight of each pastry sheet (before dividing) is 320g/11.3oz, so if you are buying puff pastry that is not pre rolled (i.e a slab of pastry) make sure you are using that much weight and roll out to the dimensions above.

b) Beans & Sausages - Commonly sold in the UK. You can just use beans, you can also cook up your own sausages and place some very small slices in there.

c) Make Ahead/Freeze - You can make these ahead of time up until before OR after baking. If you're fully baking just allow to cool then cover and store in the fridge (2-3days) or freezer (1 month+). Thaw if stored in the freezer and bake at 180C/356f until piping hot again through the centre. If you're making up until before they go on the oven, just tightly cover and store in the fridge or freezer, then thaw and bake at the suggested temp and time in the recipe.

d) Calories - per slice, slight over estimate as not all the bean sauce and egg are used:

Nutrition