Try these hearty breakfast pasties, then also check out our Cornish pasty, Jamaican beef patties and beef empanadas.


  • 2 eggs
  • 2 tsp vegetable oil
  • 1 sausage, skin removed
  • 2 rashers streaky bacon, chopped
  • 350g block readymade shortcrust pastry
  • for dusting  plain flour
  • brown sauce
  • ½ a 200g tin baked beans
  • 25g cheddar, grated


  • STEP 1

    Gently lower 1 egg into a pan of simmering water and boil for 7 minutes. Drain, run under cold water for a few minutes, then peel. Chop, tip into a bowl and season.

  • STEP 2

    Heat the vegetable oil in a frying pan, break the sausage into little pieces into the pan and add the bacon. Cook over a medium heat for 5-10 minutes or until really crisp. Drain on kitchen paper, then cool.

  • STEP 3

    Roll out the pastry on a lightly floured worksurface until 1/2 cm thick. Cut out 2 circles approximately 18cm each and transfer to a large baking-paper-lined tray.

  • STEP 4

    Spoon 1 tbsp of brown sauce over half of each pastry disc, leaving a 2cm border, followed by the sausage, bacon and chopped egg. Spoon over the beans and sprinkle with the cheddar. Fold over each pasty and crimp the edges, starting at one end and folding over to seal. Whisk the remaining egg and brush all over each pasty, then chill for 20 minutes.

  • STEP 5

    Heat the oven to 200C/fan 180C/gas 6. Remove the pasties from the fridge, brush again with beaten egg, then bake for 20 minutes until golden brown.

  • STEP 6

    Cool for 10 minutes on the tray, then serve with extra brown sauce.


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