1.
In a frying pan, heat oil to medium heat, add bacon and sausage and fry, breaking up sausage with a wooden spoon, for 6-8 minutes until browned all over. Add wine and thyme, boil for 3 minutes or until reduced by half, then sprinkle in flour and stir to combine. Add tomato and beans, reduce to a simmer, season and cook, stirring regularly, for 8 minutes or until sauce thickens. Cool completely.
2.
Meanwhile, for colcannon, place potato in a saucepan, cover with cold salted water, bring to the boil, then reduce to a simmer and cook for 25 minutes or until tender. Drain in a colander and leave to steam for 5 minutes. Heat cream and butter in the same pan over medium heat until butter melts. Add potato and mash until smooth. Stir in spring onion and parsley.
3.
Preheat oven to 200°C. Grease 4 x 1-cup (250ml) pie tins. Line base and sides of each with a triangle of pastry. Trim edges. Spoon in cooled bacon and sausage mixture. Brush edges of pastry with eggwash.
4.
Cover with puff pastry squares and press edges together to seal and trim. Crimp around edges with a fork. Brush lids with eggwash and sprinkle with salt flakes. Place on a tray and bake for 20-25 minutes until golden and crisp. Top with colcannon and serve with tomato relish.