My friend Carla works as a Property Assistant between two offices. When she is in one of her offices she has a weekly routine of going to Greggs and ordering the following: 1 sausage and bean melt, 1 packet of Quavers, and 1 yum-yum.
After seeing my last blog, Carla challenged me to make a healthier version of a sausage and bean melt. I accepted.
The old sausage and bean melt used to be a firm favourite of mine (still is, on the odd naughty occasion), so I was excited to concoct something just as tasty with a higher nutrional value. Now, obviously, this isn’t going to be the healthiest meal ever, as it involves ready-to-roll pastry, sausage, and butter, but it is definitely more full of goodness than the Greggs version (which contain sugary baked beans and no veg). I came up with a recipe with lots of tasty veg – it’s a great Saturday night take-away alternative.
Once we’d finished our meal I asked Carla to crown the melt champion, was it to be mine or Greggs, purely on flavour?
‘Honestly? Yours’, she answered. VICTORY! (I’m not sure I’m willing to curb her Greggs habit by cooking it weekly, though).
Ingredients – serves 4:
200g barlotti beans
200g tin cannolenni beans
Half of a chorizo sausage ring
Handful of baby chantenay carrots
2 sweet potatoes
50g baby spinach
100g feta cheese
Half an onion
1 clove garlic
400g chopped tomatoes
1 tsp hot chilli powder
1 packet ready-to-roll filo pastry
Salt & pepper
2 tbsp butter
Preheat the oven to 180 degrees.
Peel and chop the sweet potatoes into 2 inch chunks. Wash the carrots. Spread the sweet potato and carrots onto a baking tray, drizzle with olive oil, season and pop into the oven for 40 mins.
Thinly slice the onion and garlic, heat 1 tbsp olive oil in a frying pan/wok, and fry the onion and garlic until soft.
Chop the spinach & chorizo and add to the pan (it’s up to you what size you want the chorizo chunks).
Cook for a few mins until the chorizo darkens and add in the beans, chopped tomatoes and chilli powder.
Unroll your filo pastry, melt the butter in the microwave, then brush a layer of butter onto the top sheet of pastry and lift that layer onto your baking tray. brush the next layer and lay it on top of the first. Repeat until all the layers are buttered and sitting on top of each other.
Cut your pastry into even sections, and scoop a dollop of the sausage mixture onto each section.
Crumble an even amount of feta cheese onto each pile.
Fold up your pastry in each section, encasing the sausage mixture and pinching the pastry at the top to seal.
Brush a little melted butter over each sealed melt to finish, and pop in the oven for 15-20 minutes until golden and crispy.
Serve with the carrots and sweet potato.
Take that, Greggs!