If you’ve never tried a Gregg‘s sausage and bean melt then you don’t know what you are missing. And if you HAVE tried one, well, you will really be missing the fact you can’t grab one of these at the moment. They aren’t a regular staple in our house but something about not being able to buy one as we self isolate is really making me want to buy one, so I had a go at making one.
However you can make your own, really quickly and easily and they taste just as good as the real thing (if not better because they are hotter).
So if you are asking yourself “how do I make a Gregg’s sausage and bean melt?” or even “Can I make a Gregg’s sausage and bean melt at home?” here’s the answer!
- 1 pack of ready to roll chilled puff pastry
- 3 sausages, destined and torn apart so you have clumps of sausage meat
- Half a tin of baked beans
- handful of grated cheddar cheese
- 1 egg, beaten
- Pre-heat the oven as per pack instructions. 180/200 degrees
- Roll out the pastry and cut into three equally sized strips (cut it so they are wide stripes, not long thin strips)
- On one half of each strip place a spoonful of baked beans (try not to use too much of the sauce) being sure to leave a pastry gap around the edges
- Place lumps of sausage on top of the beans
- Sprinkle cheese on top
- Carefully fold over the other half of the pastry, pressing down the edges so they seal
- Push a flat fork around the three loose edges to make a pattern
- Brush the top of the parcel with beaten egg
- Cook for 30 minutes
And there you have it, it tastes just like the real thing, and if anything tastes slightly better as it is piping hot when you eat it.
Do let me know if you make one!