Cheesy Sausage Bean Pies Food

VEGAN COWBOY PIE (CHEESY BAKED BEAN PIE)

Steps:

• Preheat oven to 180 Fan/200 Celsius/ 392 Fahrenheit/ Gas 6.
• Prepare your mashed potatoes.Boil the chopped potatoes until soft, about 10-15 minutes depending on size.Drain but reserve some of the cooking liquid.Mash the potatoes with plant-based margarine and plant milk, Add extra tablespoons of potato liquid until the mash is the preferred texture.Season with salt and pepper to taste.
• Over a medium heat, cook your onions and garlic in the vegetable stock for about 6 minutes. If using oil cook the onions for 4 minutes and then add the garlic for 2 minutes, stir frequently.
• Mix through the BBQ seasoning, paprika, sugar and red wine vinegar. Cook and stir for 2 minutes.
• Mix through the 4 cans of beans in tomato sauce. Taste and add a little salt and pepper if necessary.
• Scoop the mix into a casserole dish.
• Pop the halved cooked meat-free sausages evenly over the mix.
• Top with the mashed potato.
• Place on middle shelf in oven for 30 minutes until tinged with golden, crispy and the bean sauce bubbling.
• Remove from oven and sprinkle the grated cheese or nutritional yeast flakes over.
• Pop back into the oven for 10-15 minutes until melted.
• Instead of adding cheese don't remove the pie from the oven, and cook for a total of 30-45 minutes or until the topping is at your desired crispness and colour.

SAUSAGE & MASH PIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 20 mins, then drain and mash with the butter, milk and seasoning. Stir in the Red Leicester or cheddar.
• Meanwhile, heat the oil in a non-stick pan and fry the onion,stirring frequently, for 5 mins until softened. Add the sausages and break them up with a wooden spoon until you get a texture similar to chunky mince. Pour in the stock and simmer for 8 mins.
• Spoon the sausage mixture into 4 individual pie dishes. Top with the cheesy mash. You can freeze the pies for up to 2 months. Simply thaw in the fridge before baking. Bake for 25-30 mins until starting to turn golden. Top with the tomato wedges and serve with your child's favourite veg or baked beans.
• Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 20 mins, then drain and mash with the butter, milk and seasoning. Stir in the Red Leicester or cheddar.
• Meanwhile, heat the oil in a non-stick pan and fry the onion,stirring frequently, for 5 mins until softened. Add the sausages and break them up with a wooden spoon until you get a texture similar to chunky mince. Pour in the stock and simmer for 8 mins.
• Spoon the sausage mixture into 4 individual pie dishes. Top with the cheesy mash. You can freeze the pies for up to 2 months. Simply thaw in the fridge before baking. Bake for 25-30 mins until starting to turn golden. Top with the tomato wedges and serve with your child's favourite veg or baked beans.

SAUSAGE, BEAN & CHEESE PASTIES

Steps:

• Prepare the bread mix following pack instructions. While the dough rises, make the filling. Skin the sausages and roll the meat into small meatballs, about 6-8 per sausage. Heat a large deep frying pan and brown the sausages. You may need to do this in batches. Once they're all brown, return them to the pan and pour in the beans. Mix to combine, then allow to cool a little while you roll the dough.
• Heat oven to 200C/180C fan/gas 6. Grease 2 or 3 large, flat baking sheets. Divide the dough into 12 and roll out each one to a circle, roughly 17cm in diameter - and keep the remaining balls of dough covered with oiled cling film or a damp tea towel.
• Taking each circle in turn, fill with a scoop of the bean mix and a little of the grated cheese. Fold in half, pressing well to seal. Crimp the edges then transfer to an oiled baking tray. Keep covered with oiled cling film while you make the rest. Brush with a little beaten egg and cook for 15-20 mins until puffed up and golden.
• Remove and allow to cool slightly on a wire rack. Eat warm or at room temperature. If you would like to freeze the pasties, completely cool and freeze in a single layer on a flat tray covered well. Once frozen, transfer them to a freezer bag and seal well.

CHEESY LAYERED MEXICAN BAKE

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated.
• In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.
• Spoon one-third of the sauce into baking dish; top with 3 of the tortillas. Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas. Sprinkle with 1 cup of the Monterey Jack cheese.
• Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.

SAUSAGE & MASH PIE

Steps:

• Heat the oil in a frying pan and gently cook the sausages over a medium-high heat for 10-12 mins, turning them until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Tip in the onions, stirring them into the butter, then sprinkle over the sugar and fry for 8-10 mins until the onions are golden. Scatter over the flour and stir to make a paste, then add the tomato purée. Cook for a minute, then add the vinegar, pour in the stock and bring to the boil. Turn down to a simmer. Tip in any juices from the sausages, then cut the sausages into thick slices and add to the pan. Simmer everything together for 5 mins until you have a glossy onion gravy. Tip the mixture into a baking dish.
• To make the mash, tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked (the tip of a knife should slide in easily). Drain and leave for a minute. Pour the milk into the pan and bring to a simmer, then tip in the drained potatoes and butter, and mash thoroughly. Season to taste.
• Top the sausages and gravy with the mash, starting from the edge of the dish and working your way into the middle. Use a fork to scrape lines in the topping and scatter over the cheese, if using. Can be assembled, covered and chilled for up to two days or frozen for three months. Defrost completely before cooking. Heat the oven to 200C/180C fan/gas 6. Bake the pie on a tray for 35-40 mins until the top has browned. Leave to cool for 5 mins before scooping straight from the baking dish at the table and serving with peas, if you like.