Glazed Kidney Beans Pasty

Name: Glazed Kidney Beans Pasty
Prep time: 24 min
Cook time: 50 min
Total time: 1 h 14 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 pieces kidney beans; 200g brussels sprouts; 200g carrots; 1 swede; 2 cups shortcrust pastry; 2 tsp malt vinegar; 1 tbsp wholegrain mustard; 2 tsp HP sauce; 2 tbsp mint sauce; 1 tbsp olive oil; to taste salt and black pepper

A glazed British kidney bean pasty with brussels sprouts, carrots and swede, finished with malt vinegar, wholegrain mustard and mint sauce, served over shortcrust pastry.

Total time

74 min

Prep

24 min

Cook

50 min

Difficulty

easy

Cuisine

British

comfortveganvegetarian

Ingredients

4 pieceskidney beans

200gbrussels sprouts

200gcarrots

1swede

2 cupsshortcrust pastry

2 tspmalt vinegar

1 tbspwholegrain mustard

2 tspHP sauce

2 tbspmint sauce

1 tbspolive oil

to tastesalt and black pepper

Instructions

Drain and season the kidney beans, then bake them over medium-high heat until well browned, about 4 minutes.

Add the brussels sprouts, carrots and swede, cooking until softened, about 6 minutes.

Stir in the malt vinegar, wholegrain mustard, HP sauce and mint sauce for a final minute.

Prepare the shortcrust pastry separately according to package directions.

Let the beans simmer for about 14 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.

Calories

682

Protein

11.4g

Fat

37.2g

Carbs

76.1g

Fiber

7.1g

Sodium

609mg

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