Baked beans are a very useful store cupboard staple. They are delicious heated, straight from the tin, on buttered toast, and topped with egg and/or bacon, as well as being a staple baked potato filler. I also like to use them as a store cupboard ingredient, and jazz them up into a more exciting dish. Packed with protein containing pulses, a portion of baked beans also counts towards your five-a-day.
Branston Baked Beans have recently been named by the respected Good Housekeeping Institute as the best bean, a fitting tribute just in time for their 10th birthday. Consumers agree with the GHI with 4 out of 5 of us preferring the taste of the Branston beans.
I’ve paired a tin of Branston beans with one of my other staple ingredients, a sheet of ready made, ready rolled, puff pastry to make cheese & onion baked bean pasty puffs; ideal for snacks and for elevenses. Ready made and rolled puff pastry will keep for a couple of weeks in the fridge, and is ideal for all manner of pasties or open tarts and pastries either sweet or savoury. If you are usually very pushed for time then make a double batch of the filling, freeze in silicone muffin tins and defrost in the microwave before making these pasty puffs.
Older children can help spoon the beans onto the pastry and to seal the pasties. Do allow these to cool for a good few minutes before serving as when they are fresh from the oven the beans and the cheese inside are scaldingly hot. Mix up the fillings too, we like a simple mix of onion, beans, cheddar cheese for flavour and mozzarella for maximum gooey stretchy cheesiness, but I think ham, bacon and/or corn as well as some spices would all work well.
- 1 tsp cooking oil
- 1 small onion - peeled and finely chopped
- ½ tin baked beans (Branston)
- 30g Cheddar cheese - finely grated
- 30g mozzarella - shredded
- 1 sheet ready rolled puff pastry - cut into 4 squares
- 1 egg - beaten (optional)
- Heat the oven to 200C / 180 fan / GM6.
- Pour the oil into a frying pan and fry the onions until they are golden and translucent.
- Remove the pan from the heat, add the beans, and the cheeses and mix well.
- Place a spoon of the baked bean mixture in the middle of each square of pastry, brush the edges with water then fold diagonally to make a triangular parcel. Use a fork to press the layers of pastry together to seal.
- Transfer the pasties to a baking tray covered with a sheet of baking paper, poke a couple of holes in each one with a sharp knife to let the steam out.
- Brush with the beaten egg if desired, then bake for 20 - 25 minutes until puffed and golden.
- Allow to cool slightly before serving - the filling will be very hot.
To save time make a double batch of the filling and freeze. Defrost before use.
You might also like:-
- Katie’s veggie sausage and baked bean slow cooker casserole
- Sisley’s spicy beef bean stew
Recipe commissioned by Branston, all opinions our own.