1x 250 g packet streaky bacon, diced
1 large onion, finely chopped
1 clove garlic, crushed
2 x 400 g cans Rhodes Quality Baked Beans in Tomato Sauce
15 ml (1 Tbsp.) Worcestershire sauce
freshly cracked black pepper
100 g (1 cup) cheddar cheese, grated
600 g (1-2 rolls) ready-rolled puff pastry
1 egg, whisked
MethodFry the bacon bits in a non-stick frying pan till crisp and fragrant. Set aside. In the same pan, melt that butter and fry the onion over medium heat until softened. Add the garlic and fry for a few minutes more. Return the bacon to the pan. Add the Rhodes Quality Baked Beans in Tomato Sauce and bring to the heat. Remove and season to taste with the Worcestershire sauce and the black pepper. Stir in the cheese and set aside to cool. Very lightly roll out the pastry and cut to size for six individual pies dishes. Cut 6 circles to size for the tops. Line the pie ramekins with the pastry for the bottoms. Place the cooled pie filling into the pie pastries. Brush the edge of the pastry with the egg and place pastry tops over the top, pinching the edges together to seal. Pierce a small hole in the lid with the tip of the knife, to allow steam to escape as the pie bakes. Brush the pastry with the beaten egg. Chill the pie for 15 minutes. Bake in a preheated oven at 190˚C for 30 minutes or until the pastry is crisp, puffed up and deep golden brown. Serve hot.
Rushed for time? Make one large pie instead of individual pies.