Greggs Sausage Bean & Cheese Melt
Pork sausages and baked beans with melted cheddar cheese, all wrapped in golden puff pastry.
Contains Allergens
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Why you'll love it
Bring back Greggs' legendary Sausage, Bean & Cheese Melt with this easy home recipe. Combining hearty sausages, savoury baked beans, and gooey cheddar in crisp puff pastry, it's the ultimate comfort food.
About the original
The Greggs Sausage, Bean & Cheese Melt is a fan favourite that has made several comebacks over the years. This British bakery classic brings together breakfast flavours in a convenient handheld package, making it perfect for breakfast on the go or a filling snack any time of day.
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Ingredients
Main Ingredients
- 3 pieces Pork Sausages — deskinned and torn into pieces
- 400 g Baked Beans — 1 tin
- 1 piece Onion — finely diced (optional)
- 100 g Cheddar Cheese — grated
- 1 sheet Puff Pastry — ready-rolled
- 1 piece Egg — beaten, for egg wash
Method
Preheat oven to 180°C (160°C fan, Gas Mark 4). If using onion, fry it in a pan with a little oil until softened, about 3-4 minutes.
Add baked beans to the pan and cook for 5 minutes to reduce the sauce slightly. Add torn sausage pieces and mix well. Remove from heat and allow to cool.
Cut puff pastry sheet into 4 rectangles. On each rectangle, spoon sausage and bean mixture onto one half, leaving a border. Drain excess liquid before adding to avoid soggy pastry.
Top filling with grated cheddar cheese. Fold the empty pastry half over the filling and use a fork to firmly crimp the edges, sealing the melt.
Brush each melt with beaten egg wash. Place on a lined baking tray and bake for 20 minutes until golden brown and piping hot.
Tips & Variations
- Drain the beans well before adding to the pastry - excess liquid will make the pastry soggy. You can even simmer them for a few extra minutes to reduce the sauce.
- Use good quality sausages with high meat content (at least 80%) for the best flavour and texture.
- Don't overfill the pastry - leave about 1-2cm border around the edges to allow for proper sealing.
- Try using different cheeses like Red Leicester or a mature Cheddar for extra flavour depth.
FAQs
- Can I make a vegetarian version?
Yes! Simply substitute the pork sausages with your favourite vegetarian or vegan sausages. Brands like Linda McCartney or Richmond work brilliantly. Follow the same method - just remove the skins and tear into pieces.
- How do I prevent soggy pastry?
The key is reducing the liquid in the filling. Cook the beans longer to evaporate excess moisture, drain them well, and let the filling cool completely before assembling. Also, make sure to seal the edges tightly with a fork to prevent any leaks.
- Can I freeze these melts?
Absolutely! Freeze unbaked for best results - assemble completely, place on a tray to freeze individually, then transfer to a freezer bag. Bake from frozen at 180°C for 25-30 minutes. You can also freeze baked ones and reheat at 180°C for 12-15 minutes.
- What other cheese can I use?
Cheddar is traditional, but feel free to experiment! Red Leicester adds colour and mild flavour, mature Cheddar gives more punch, or try a mix of Cheddar and mozzarella for extra gooeyness. Even a bit of crumbled blue cheese works for adventurous taste buds!
Nutrition (per serving)
| Calories | 420 kcal |
|---|---|
| Protein | 14 g |
| Fat | 24 g |
| Carbs | 38 g |
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