less than 30 mins
10 to 30 mins
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By Matt Tebbutt
From Saturday Kitchen[row]
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
To make the pasty, place the sausage and beans and two cheeses into a medium glass bowl and season with salt and pepper.
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.
Heat a large frying pan to a medium heat and add the oil. Cook the pasty on both sides for 5–8 minutes.
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.
To make the courgette salad, place the courgette, garlic and lemon zest into a medium glass bowl.
In separate bowl, whisk together the oil and lemon juice with salt and pepper. Dress the salad just before serving.
To serve, place the pastry on a serving plate and pour the cheese sauce over it. Place the courgette salad alongside.