Cheesy Sausage and Bean Puff Pastry Pies

Preheat the oven to 180°C/160°C fan/gas 4 and line a baking sheet with baking parchment. In a bowl, mix the drained haricot beans, sliced cooked sausages, passata, oregano, spring onions, sugar, and a little salt and pepper until evenly combined.

Unroll the puff pastry and cut it into 4 equal rectangles. Spoon the sausage and bean filling onto one half of each rectangle, leaving a 1 cm border around the edges, then scatter the grated cheddar over the filling.

Brush the exposed pastry edges with beaten egg. Fold the pastry over the filling like a book, press the edges firmly with a fork to seal, and transfer the pies to the prepared baking sheet.

Brush the tops with more beaten egg and cut a small steam hole in each pie. Bake on the middle shelf for about 40 minutes, or until the pastry is puffed, crisp, and deeply golden.

Let the pies cool for 5 minutes before serving, as the filling will be very hot. Serve with salad.