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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 4
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By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
For the pasty
- 1 x 400g tin sausage and beans (or any tin of beans or pasta hoops)
- 50g/1¾oz cheddar, grated (or any cheese that melts)
- 50g/1¾oz halloumi, diced
- 1 x 320g/11½oz packet ready-rolled puff pastry
- 4 tbsp vegetable oil
- salt and freshly ground black pepper
For the cheese sauce
- 50g/1¾oz unsalted butter
- 4 tbsp plain flour
- 500ml/18fl oz full-fat milk
- 100g/3½oz grated cheddar
For the courgette salad
- 1 large courgette, peeled into ribbons
- 1 garlic clove, chopped
- ½ lemon, zest and juice only
- 2 tbsp olive oil
Method
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To make the pasty, place the sausage and beans and two cheeses into a medium glass bowl and season with salt and pepper.
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Cut 4 x 10–12cm/4–4½in circles out of the pastry and place a spoonful of the bean mixture in the centre. Fold the circle over to make a semi-circle and crimp the edges.
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Heat a large frying pan to a medium heat and add the oil. Cook the pasty on both sides for 5–8 minutes.
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To make the cheese sauce, melt the butter in a medium saucepan and add the flour, cook for a couple of minutes and then gradually add the milk, whisking all the time. Stir in the grated cheese and season with salt and pepper.
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To make the courgette salad, place the courgette, garlic and lemon zest into a medium glass bowl.
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In separate bowl, whisk together the oil and lemon juice with salt and pepper. Dress the salad just before serving.
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To serve, place the pastry on a serving plate and pour the cheese sauce over it. Place the courgette salad alongside.