Breakfast pies


  • 1/2 cup (125ml) olive oil
  • 1 onion, thinly sliced
  • 1/2 tsp each dried chilli flakes, smoked paprika (pimenton), freshly ground black pepper, ground allspice, ground cumin & ground turmeric
  • 1 tbs tomato paste
  • 2 tbs red wine vinegar
  • 50g brown sugar
  • 400g can crushed tomatoes
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 3 eggs, lightly beaten
  • 100g coarsely grated cheddar
  • 8 bacon rashers, cut into 12cm pieces
  • 1/2 cup (125ml) maple syrup
  • Tomato sauce, to serve


  • 2 cups (300g) plain flour, plus extra to dust
  • 150g cold unsalted butter, chopped


  • 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.