1.
For the pastry, place flour and a large pinch of salt in a bowl. Add butter and rub into flour, leaving some larger pieces. Gradually add 100ml iced water and gently knead to form a dough. Enclose in plastic wrap and chill for 2 hours.
2.
To make the baked beans, heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add spices and cook, stirring, for 3-4 minutes, then add tomato paste and cook for a further 2 minutes. Reduce heat to low. Add vinegar and sugar. Cook, stirring constantly, for 2 minutes or until sugar dissolves.
3.
Increase heat to medium-high and cook until liquid is reduced slightly. Add tomato and beans, bring to boil and cook for 10-15 minutes or until thickened.
4.
Roll out pastry on a lightly floured work surface to 5mm thick. Using a 15cm pastry cutter, cut out 6 rounds and line 6 x 12cm pie tins. Trim excess. Chill for 30 minutes.
5.
Preheat oven to 200°C. Place pie tins on a baking tray. Line pastry cases with baking paper and fill with pastry weights. Bake for 10 minutes or until light golden. Remove weights and paper, and bake for a further 10 minutes or until golden and dry.
6.
Combine 2 cups (600g) baked beans in a bowl with egg and cheese (remaining beans can be stored, frozen, for up to 3 months). Divide bean mixture among pastry cases. Top with bacon and brush with maple syrup.
7.
Return to oven and bake for 25 minutes, basting twice with maple syrup, or until golden and caramelised
8.
Cool slightly before serving with tomato sauce.