Cheesy Black Bean Pasties

Makes 4

Full of beans and deliciously spicy cheese, these pasties are a tasty and high-fibre lunch. We like them served warm with a fresh side salad!

For the filling:

• 1 tbsp oil

• 1 onion, diced

• 1 clove garlic, crushed

• 100g (3.5oz) mushrooms, diced

• 1 tsp fajita spice mix

• 1 tsp smoked paprika

• 1 x can black beans, drained

• 100ml (3.3fl oz) passata

• 1 tbsp tomato purée

• Salt and black pepper

• 75g (2.6oz) Cheddar Style Jalapeno Chilli Sheese, grated

For the pastry cases:

• 1 x 320g (11.2oz ) sheet ready-rolled puff pastry • Oat or soya milk, to glaze

1 First, make the filling: Heat the oil in a pan then add the onion, garlic and mushrooms. Cook for 5 minutes on a medium heat, then add the spices and continue cooking for a few minutes.

2 Add in the black beans, passata, tomato purée and seasoning and simmer for 10 minutes until softened and most of the sauce has evaporated, then set aside to cool a little.

3 Roll out the pastry sheet then cut into 4 rectangles. Spoon 1-2 tablespoons of the filling at the bottom half of each rectangle. Sprinkle over some Sheese over each.

4 Fold over each rectangle and press down to seal around. Use a fork to press down even more, then mark a few holes with a knife on the top. Brush each one with a bit of milk and place on a baking tray lined with greaseproof paper.

5 Bake at 180°C/350°F/Gas 4 for 25 minutes until golden and bubbling, then enjoy hot or cold.

Recipe by @spamellaB for Sheese, buteisland.com.