This pie is the stuff of cold Sunday evenings, old-school dinners, and the kind of meals you make when you want zero fuss and maximum comfort. I first made this on a whim — half-empty fridge, couple of tins in the cupboard, and a craving for something savoury, cheesy, and baked under pastry. It’s not elegant food, but it’s real food. You know, the kind that makes you smile as you eat it straight from the dish in your socks.
The Hairy Bikers know how to make proper food. This baked bean pie is exactly that — soft onions, hot beans, bubbling cheese, and puff pastry that flakes just enough to get all over your jumper. It’s daftly simple and somehow still feels like a hug.
Why You’ll Love It
- It’s baked beans… in a pie. Say no more.
- So satisfying. Cheesy, saucy, flaky — hits all the right notes.
- Kids love it. Adults too, if we’re being honest.
- Cheap as chips. Uses what you probably already have.
- Easily adaptable. Add bacon, peppers, or whatever’s lurking in the fridge.
- Ready in under 90 minutes, most of which is oven time.
Ingredients
- 1 tbsp butter
- 1 large onion, finely sliced
- 2 x 400g tins baked beans
- A few dashes of Tabasco sauce
- 1–2 tbsp Worcestershire sauce
- 300g mature cheddar cheese, grated
- 1 medium egg, lightly beaten
- 1 x 375g pack ready-rolled puff pastry
- Steamed greens, to serve (if you’re feeling wholesome)
How to Make It
Get the onions melting:
Start by melting the butter in a frying pan over medium heat. Add the sliced onions and cook slowly for about 10 minutes until soft and golden. Stir now and then so they don’t catch. Once done, set aside to cool a bit — you don’t want them melting your pastry before it’s even baked.
Mix up the beans:
Tip the beans into a bowl. Add a couple dashes of Tabasco and Worcestershire sauce — or more if you’re bold. Give it a taste and season it with salt and pepper. You want it punchy, not bland.
Start layering:
Spoon the beans into a pie dish (roughly 20cm wide and about 7cm deep, but don’t stress if yours is a bit different). Mix your cooled onions with the grated cheese, then spread that mix evenly over the top of the beans. It’s going to melt into the beans and turn glorious.
Puff pastry time:
Brush the edge of your pie dish with some beaten egg. Unroll your puff pastry and lay it gently over the top. Trim off any overhang and press the edges down with a fork to seal. Use the leftover pastry for silly shapes if you like. Cut a little slit in the centre to let the steam out.
Bake it golden:
Brush the top all over with beaten egg. Pop into the oven at 200°C (180°C fan) for about 40 minutes. When it’s done, the top should be golden and puffed, and the filling bubbling just beneath.
Let it sit… if you can:
Try to wait 5–10 minutes before diving in — it helps everything settle. Serve with something green to balance it out, or just go in fork-first. No judgment.
Common Mistakes and How to Dodge Them
Why is my pastry soggy on the bottom?
You’re probably using a super shallow dish or loading it with too much filling. Go easy, and bake it long enough to really crisp the pastry.
My pie filling tastes flat.
You need more seasoning. Don’t skimp on Worcestershire or Tabasco — they’re the backbone of the flavour.
Can I use shortcrust pastry instead?
Sure! It’ll be a bit firmer and less flaky, but still lovely.
Why is the cheese just sitting on top?
Make sure you mix the cheese with the onions — it helps them nestle into the beans as they bake.
Storage and Reheating
Fridge: Let the pie cool completely. Store covered or in a container — keeps for up to 3 days.
Freezer: You can freeze the whole pie or slices. Wrap tightly in foil and freeze for up to 2 months. Defrost overnight in the fridge.
Reheating:
- Oven: 180°C for 10–15 minutes — foil on top to stop burning.
- Microwave: About 2–3 minutes on medium. The crust goes a bit soft, but still tasty.
Frequently Asked Questions
Can I make this vegetarian?
Absolutely — it already is, as long as your Worcestershire sauce is veggie-friendly. Double check!
Can I add meat?
Bacon or leftover sausage would be lush. Just fry it up and mix it with the onions and cheese.
Do I need to blind bake the crust?
Nope — the filling goes straight in. That’s what makes it easy.
Can I make this ahead?
Yes, and it’s actually better that way. Assemble the pie, pop it in the fridge, and bake when ready.
Nutrition Facts (Per Serving)
- Calories: 480
- Fat: 27g
- Saturated Fat: 12g
- Carbohydrates: 34g
- Protein: 23g
- Sugar: 2g
- Sodium: 460mg
More Hairy Bikers Recipe:
Hairy Bikers Baked Bean Pie
Description
A savoury pie of bubbling baked beans, melty cheese, and flaky golden pastry — classic comfort food with a cheeky kick of spice.
Ingredients
Instructions
- Cook onions in butter until soft, about 10 mins.
- Mix beans with sauces, salt, and pepper.
- Layer beans in pie dish, top with onion and cheese.
- Cover with puff pastry, seal edges, and brush with egg.
- Bake at 200°C for 40 mins until golden. Let rest, then serve.
Notes
- Keep your pastry cold for best puff.
- Taste the bean mix before baking — you want that sweet-spicy balance.
- Use a fork to crimp edges for a neat finish.
- Leftovers reheat beautifully (and might be even better the next day).