Sausage, beans and cheese pasty
With melting cheese on the inside and out, this pasty recipe transforms a tin of sausage and beans into something special.
For the pasty
For the cheese sauce
For the courgette salad
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.