Sausage Meatball and Butter Bean Pie

Name: Sausage Meatball and Butter Bean Pie with Caramelised Pepper and Onion
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: ¾ Puff Pastry Sheet; 225 British Pork and Oregano Sausage Meat; 1 Butter Beans; 1 Red Onion; 1 Bell Pepper; 12 Balsamic Glaze; 1 Tomato Passata; 10 Chicken Stock Paste; 200 Water for the Sauce; 1 Plain Flour

with Caramelised Pepper and Onion

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This Sausage Meatball and Butter Bean Pie is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Puff Pastry Sheet

(Contains: Cereals containing gluten)

225

British Pork and Oregano Sausage Meat

(Contains: Sulphites)

Butter Beans

Red Onion

Bell Pepper

(May contain traces of: Celery)

Balsamic Glaze

(Contains: Sulphites)

Tomato Passata

Chicken Stock Paste

Not included in your delivery

200

Water for the Sauce

Plain Flour

Nutritional information

Energy (kcal)953 kcal

Energy (kJ)3989 kJ

Fat51 g

of which saturates24 g

Carbohydrate86 g

of which sugars21 g

Protein30 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Sieve

•Grill Pan

•Bowl

•Oven dish

Instructions

Preheat your oven to 220°C. Remove the puff pastry from your fridge. Shape the sausage meat into 5 meatballs per person. Pop the meatballs onto a baking tray and drizzle with oil. When the oven is hot, bake the meatballs on the middle shelf until slightly browned and the cooked through, 6-8 mins. Once cooked, remove from the oven and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. The meatballs are cooked when no longer pink in the middle.

Meanwhile, drain and rinse the butter beans in a sieve. Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips, then halve them. Heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the onion and pepper and fry until golden and soft, stirring occasionally, 4-5 mins.

When the veg is soft, add the balsamic glaze and cook until sticky, 1 min. Stir in the flour (see ingredients for amount) and cook for 1-2 mins. Stir in the water for the sauce (see ingredients for amount), passata, chicken stock paste and butter beans. Add a pinch of sugar (if you have any) and season with salt and pepper. Bring to the boil then lower the heat and simmer, stirring frequently, until thickened, 5-6 mins.

Once the mixture has thickened, add the cooked meatballs to the pan and carefully stir together. Transfer to an ovenproof dish, making sure the meatballs are evenly distributed. Cover with the puff pastry (see ingredients for amount), trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top.

Make a small hole in the middle of the pie - this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some. Bake the pie on the middle shelf of your oven until golden brown, 15-20 mins.