We've taken inspiration from the nation's favourite bakery chain to make this Sausage, Bean & Cheese Melt, perfect for a hangover.
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Serves
6
Cheddar Cheese
Mozzarella
Baked Bean
Worcestershire Sauce
Sausage
Puff Pastry
Egg
Black Pepper
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Serves
6
Cheddar Cheese
Mozzarella
Baked Bean
Worcestershire Sauce
Sausage
Puff Pastry
Egg
Black Pepper
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Dump the beans into a small saucepan and set over a medium heat. Bring to a boil, reduce to a simmer and cook until the bean liquid has reduced and is quite thick. Add the Worcestershire sauce (you can add more if you like, I would) and mix. Set aside and let it cool to room temp.
Step 2.
Coarsely grate the cheddar and mozzarella and mix.
Step 3.
Cut the sausages into 1cm rounds or chunks – whatever you fancy. Stir the sausage through the beans along with the cheese.
Step 4.
Unfurl the pastry and cut each sheet into 6 rectangles. The easiest way to do this is to orient the pastry landscape, grab a pizza wheel and run one cut across the middle of the sheet. Now cut the two sheets into 3.
Step 5.
Beat the egg with a pinch of salt. You’re ready to build.
Step 6.
Grab a sheet of pastry, top with around 3 heaped tbsp of the bean mix. Brush egg wash around the edge of the pastry, you can do this with your finger or a brush, and carefully stick another piece of pastry over top. Seal the edges with a fork, brush with a little egg wash and cut three little vents in the top. That’s your melt done.
Step 7.
Repeat with the remaining pastry and filling. Freeze separated by parchment and you’re ready for your next hangover.
Step 8.
To bake, slide into an oven preheated to 180°C for 30 mins until golden brown and bubbling. Let them cool for 5-6 mins before eating to avoid burning your mouth and being hungover at the same time.
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Notes (1)
J
Jayna M.
14 days ago
(edited)
To confirm, you don't cook the sausages before freezing?
Jodie N.
13 days ago
Hi Jayna! No need to, they will cook through perfectly when baking :) x
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