This vegetarian baked bean pasty is the perfect blend of cheese and flavour.
Baked Bean Pasty
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 and is Vegetarian!
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 so they work perfectly in this baked bean pasty.
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.
Everyone will love this baked bean pasty.
- 1 tsp cooking oil
- 1 small onion - peeled and finely chopped
- 1/2 tin baked beans Branston
- 30 g Cheddar cheese - finely grated
- 30 g mozzarella - shredded
- 1 sheet ready rolled puff pastry - cut into 4 squares
- 1 egg - beaten optional
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Heat the oven to 200C / 180 fan / GM6.
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Pour the oil into a frying pan and fry the onions until they are golden and translucent.
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Remove the pan from the heat, add the beans, and the cheeses and mix well.
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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.
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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.
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Brush with the beaten egg if desired, then bake for 20 - 25 minutes until puffed and golden.
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Allow to cool slightly before serving - the filling will be very hot.
- Either wrap and freeze leftover puff pastry or cut into strips, sprinkle with grated cheese to make cheese straws.
- To save time make a double batch of the filling and freeze. Defrost before use.
- This recipe is 12 Weight Watchers Smart Points per portion
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Recipe for cheesy baked bean pasties commissioned by Branston, all opinions our own.
Rafeeda
Thank you for coming by my page yesterday! :) Puff pastry with baked beans looks like my thing, especially with that cheese added… Delicious!
Helen
So quick and easy for a mid morning snack.
Kath
Now I like the idea of these very much. Cheese and beans – yum! A super, quick recipe. I like it.
Helen
We really enjoyed them Kath! I love baked beans as an ingredient.
Sarah, Maison Cupcake
Oh yum! You can’t beat puff pastry for whizzing something simple into a more exciting idea! Can’t believe Branston Beans are ten years old!
Helen
I love ready rolled puff pastry. I think the last time I made it I was at school. I cannot imagine why anyone would make it.
Emily
Looks like the ultimate comport food!
Helen
It is up there with the best of them!
Dannii @ Hungry Healthy Happy
Meals like this were such a staple when I was a student and I still love them now. Branston beans are my favourite too!
Helen
So easy to make and so comforting!
Tracey
Such a great quick meal idea. Mixing and matching ingredients is a fab way of keeping the kids interested too – they get bored of things so quickly, don’t they! ;) Tx
Helen
I think there is so much scope for variation on this one, keeps it fresh every time, or everyone in the family can personalise their pasty.
Mayuri Patel
love the cheesy baked bean puffs. A good and easy treat for a Sunday brunch.
Helen
Absolutely perfect for brunch. Or high tea for that matter!
Mark
I like the simplicity of this dish. Puff pastry is certainly one of my favorites. Thanks for sharing.
Helen
I love ready made puff pastry – it is a fridge or freezer essential!
Rachel
What a great idea. I might try adding some Worcester sauce to my baked beans. Spice them up a little!
Helen
Sounds good. Remember if making this for veggies that not all Worcestershire sauce is veggie though!
Meredith Fletcher
These look great to be making with the kids. Perhaps for halloween or Guy Fawkes night.
Helen
They would be delicious. Make in advance and then cook when you get home.
Donna
Oh my goodness, this just gave me a total flashback to my childhood :) I used to love cold an rainy days when my mum would make us baked beans on toast with cheese on top – I love the sound of this fancier version!
Helen
You can very rarely beat baked beans on toast with cheese on top. Perhaps if you top with a poached egg?
Urvashi
Oh my Amber is in heaven. Wonderful recipe inspiration for her to make by herself midweek. She loves cheese and beans on jacket potatoes and she likes pie. Perfect combo!
Helen
Short,simple and delicious. I am delighted that Amber will be making this!
Dan
Quick and easy plus baked beans. Ticks my boxes!
Helen
I love baked beans! so delicious.
Jack Carpenter
Thanks for this recipe. Looks nice and simple.
Helen
Simple is sometimes the best isn’t it?
Karen
Oh goodness, cheese, baked beans and pastry, you can’t really go wrong or get more comforting, I don’t think! Sounds delicious!!
Helen
I absolutely agree. And so easy too!