Serves 16

Ingredients

 30 g butter
 2 large onions, sliced
 2 sprigs thyme, leaves picked off
 2 cans of butterbeans, drained & rinsed
 200 g Dubliner Mature White, grated
 ½ tsp mustard powder
 salt & pepper
 2 sheets of puff pastry
 1 egg, beaten
 1 tbsp nigella & sesame seed mix

Directions

1

Melt the bitter in a large frying pan over medium heat. Add the onions with a pink of salt and cook until soft, stirring occasionally, allowing them to start to caramelise.

2

Add the thyme and cook for 1-2 minutes until fragrant. Remove from heat and set aside.

3

In a large bowl, smash the butterbeans with a potato masher or sturdy fork.

4

Add the grated Dubliner Mature White, mustard powder and cooked onion mixture and mix well to combine. Season to taste with salt and pepper.

5

Pre-heat oven to 200°C / 180°C fan / gas 6 and line 2 large trays with parchment paper.

6

Unroll the puff pastry and loosen it from the paper it’s rolled in. Lay it back on the paper, longest edge closest to you. Use a pizza wheel or large sharp knife to divide both sheets into 2 lengthways.

7

Spoon ¼ of the butterbean mixture in the centre and along the length of each strip of puff pastry. Use your hands to press and compact the filling in a sausage shape.

8

Fold the pastry over the filling then press the tines of a fork all along the edges to seal in the filling.

9

Use a sharp knife to cut each long sausage roll into 4, then transfer each to the lined baking trays.

10

Brush the top of each with egg wash then sprinkle with nigella and sesame seeds.

11

Bake until golden and puffed up, about 20 minutes. Delicious served hot or cold with a dipping sauce like tomato relish.

Tools

Feel free to print off this recipe (please think of the environment before doing so!) or view the ingredients/directions fullscreen.

More Recipes

Ingredients

 30 g butter
 2 large onions, sliced
 2 sprigs thyme, leaves picked off
 2 cans of butterbeans, drained & rinsed
 200 g Dubliner Mature White, grated
 ½ tsp mustard powder
 salt & pepper
 2 sheets of puff pastry
 1 egg, beaten
 1 tbsp nigella & sesame seed mix

Directions

1

Melt the bitter in a large frying pan over medium heat. Add the onions with a pink of salt and cook until soft, stirring occasionally, allowing them to start to caramelise.

2

Add the thyme and cook for 1-2 minutes until fragrant. Remove from heat and set aside.

3

In a large bowl, smash the butterbeans with a potato masher or sturdy fork.

4

Add the grated Dubliner Mature White, mustard powder and cooked onion mixture and mix well to combine. Season to taste with salt and pepper.

5

Pre-heat oven to 200°C / 180°C fan / gas 6 and line 2 large trays with parchment paper.

6

Unroll the puff pastry and loosen it from the paper it’s rolled in. Lay it back on the paper, longest edge closest to you. Use a pizza wheel or large sharp knife to divide both sheets into 2 lengthways.

7

Spoon ¼ of the butterbean mixture in the centre and along the length of each strip of puff pastry. Use your hands to press and compact the filling in a sausage shape.

8

Fold the pastry over the filling then press the tines of a fork all along the edges to seal in the filling.

9

Use a sharp knife to cut each long sausage roll into 4, then transfer each to the lined baking trays.

10

Brush the top of each with egg wash then sprinkle with nigella and sesame seeds.

11

Bake until golden and puffed up, about 20 minutes. Delicious served hot or cold with a dipping sauce like tomato relish.

Cheesy Butterbean Sausage Rolls