Sausage, Bean & Cheese Melt

Dump the beans into a small saucepan and set over a medium heat. Bring to a boil, reduce to a simmer and cook until the bean liquid has reduced and is quite thick. Add the Worcestershire sauce (you can add more if you like, I would) and mix. Set aside and let it cool to room temp.

Coarsely grate the cheddar and mozzarella and mix.

Cut the sausages into 1cm rounds or chunks – whatever you fancy. Stir the sausage through the beans along with the cheese.

Unfurl the pastry and cut each sheet into 6 rectangles. The easiest way to do this is to orient the pastry landscape, grab a pizza wheel and run one cut across the middle of the sheet. Now cut the two sheets into 3.

Beat the egg with a pinch of salt. You’re ready to build.

Grab a sheet of pastry, top with around 3 heaped tbsp of the bean mix. Brush egg wash around the edge of the pastry, you can do this with your finger or a brush, and carefully stick another piece of pastry over top. Seal the edges with a fork, brush with a little egg wash and cut three little vents in the top. That’s your melt done.

Repeat with the remaining pastry and filling. Freeze separated by parchment and you’re ready for your next hangover.

To bake, slide into an oven preheated to 180°C for 30 mins until golden brown and bubbling. Let them cool for 5-6 mins before eating to avoid burning your mouth and being hungover at the same time.