If there’s one thing that’s guaranteed to get you leaping out of bed, it’s a plateful of these bite-sized breakfast puff pies.
INGREDIENTS
METHOD
INGREDIENTS
600g Heinz Beanz
8 rashers streaky bacon, diced
6 chipolatas
2 sheets reduced fat puff pastry
1 egg, beaten
50g cheddar cheese, grated
If there’s one thing that’s guaranteed to get you leaping out of bed, it’s a plateful of these bite-sized breakfast puff pies.
METHOD
1.
Pop the chipolatas on a lined baking tray and grill on high for 6-8 minutes, flipping them half way. Dice into 1cm chunks and set aside.
2.
Fry the bacon in a non-stick skillet until slightly crisp and the fat has rendered. Add the Beanz and the sausage. Stir and bring to a simmer - reduce the sauce a little. Remove from the heat and cool completely.
3.
Cut 24 rounds from the pastry - 12 big, 12 small. Grease a muffin tin and push in the 12 large rounds.
4.
Spoon in 2 tbsps of the Beanz mixture. Top with a little cheddar. Brush the exposed pastry with the egg wash and lay on the small rounds of pastry. Press lightly to seal.
5.
Using a toothpick, create a little hole/vent in each pie.
6.
Bake for 15 minutes at 200°C. Take out and get stuck in!
