Mummy Bean, Sausage & Squeeze Pot Pies
Little pies that are big on fun and full of creamy, cheesy goodness. These Mummy Bean, Sausage & Squeeze Pot Pies are packed with baked beans, juicy sausage and a generous squeeze of Primula Original. Topped with puff pastry and silly googly eyes, they are perfect for lunch, dinner or just showing off your culinary mischief.
- Makes 4 mini pies
What You Need
- 1tbsp oil
- 4 sausages (pork or veggie), cut into chunks
- 1 × 400g tin baked beans
- 4–5 tbsp Primula Original (more for extra creaminess)
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten (for glaze)
- Salt and black pepper
- To decorate: Edible googly eyes (or use a dollop of Primula and a black peppercorn)
What You Need
- Preheat the oven to 200 °C (180 °C fan).
- Heat the oil in a frying pan and fry the sausage chunks until browned.
- Stir in the baked beans, season lightly, and add a big squeeze of Primula Original. Stir until creamy and bubbling.
- Divide the mixture between 4 ramekins or mini casserole dishes.
- Cut the puff pastry into thin strips. Lay strips over each pie in a criss-cross “bandage” pattern, leaving small gaps for the eyes. Brush the pastry with beaten egg.
- Bake for 20–25 minutes until the pastry is puffed and golden.
- Once cooled slightly, stick on edible googly eyes to complete the mummy look.
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