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British Honey-Glazed Kidney Beans Pasty
A honey-glazed British kidney bean pasty with brussels sprouts, mushrooms and peas, finished with thyme, HP sauce and mint sauce, served over shortcrust pastry.
Ingredients
Instructions
Drain and season the kidney beans, then roast them over medium-high heat until well browned, about 8 minutes.
Add the brussels sprouts, mushrooms and peas, cooking until softened, about 5 minutes.
Stir in the thyme, HP sauce, malt vinegar and mint sauce for a final minute.
Prepare the shortcrust pastry separately according to package directions.
Let the beans simmer for about 12 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the shortcrust pastry, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
