This is an incredibly easy, incredibly comforting dinner, that’s always a hit with the kids!
They only take about 10 minutes to put together and are a great way to sneak in a couple of their 5-a-day!
The mozzarella gives it a lovely melty topping, but you can use grated cheddar cheese if you prefer.
A sheet of ready rolled puff pastry
2 x 400g tins of baked beans
1 small onion finely sliced
Oil for frying
8 slices of @spoiltpig Smoked Streaky Bacon cut into 3cm pieces.
1 tsp smoked paprika
A large handful of roughly chopped fresh spinach
Salt and ground black pepper
1 egg beaten
2 balls of mozzarella cut into slices
A handful of rocket leaves (optional)
Take the puff pastry out of the fridge 20 minutes before you need it.
Heat the oven to 200C
Place both tins of beans in a sieve and gently drain off the excess sauce.
Heat a drizzle of oil in a non-stick saucepan and add the onion and bacon.
Fry for five minutes until the onion is soft and the bacon is crisp. Stir in the paprika for the final minute.
Stir in the spinach and beans. Gently heat for a couple of minutes until the spinach has wilted. Season with salt and pepper.
Cut the puff pastry sheet in half widthways and then lengthways. Lay the four rectangles on a greased or lined baking tray.
Carefully score a line, 1cm in from the edge around all the pastry rectangles. This will allow the edges to puff up.
Brush a little beaten egg around the edge of the pastry.
Divide the beans between the four pieces. Use a fork to gently push the beans up to the scored line until covered.
Lay the mozzarella slices over the beans and finish with a little more black pepper.
Bake in the oven for 20-25 minutes, or until the pastry is golden brown and the mozzarella has melted.
Serve with a few rocket leaves.
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