The Recipe

Branston Bean and Cheese Melt

Branston Bean and Cheese Melt

Make your own bakery-style melt at home; perfect for lunchtime or an afternoon snack

Serves 1
65g Branston beans

2 x pieces puff pastry (11 x 12cm each)

25g diced chorizo

11g manchego cheese (grated)

7g diced white onion

Pinch cracked black pepper

1 egg (beaten) for sticking and glazing

Pre-heat your oven to 200c (fan)
Lightly fry the chorizo, onion and black pepper in a frying pan until the onion is soft and the chorizo has started to brown.
Leave the chorizo and onion to cool.
Cut the ready-rolled puff pastry into two 11 x 12 cm pieces – one top piece & one bottom.
Brush beaten egg onto the bottom piece of puff pastry, making sure you go right to the edge.
In a bowl, mix the beans with the cooled chorizo & onions.
Spoon the bean and chorizo mix onto the bottom piece of pastry, leaving a clear 15 mm of visible pastry all the way around.
Sprinkle the Manchego on top of the bean mixture.
Place the top piece of pastry on top of the bottom piece, then lightly press down all around the edge to seal.
Next, using a fork, press firmly all around the edges of the pastry to firmly seal the top to the bottom.
Using a sharp knife and gently piercing the top piece of pastry, make a small slit to allow steam to escape while cooking.
Brush the top piece of pastry all over with beaten egg.
Place on a lined baking tray and cook at 200c (fan) for 25 minutes.