The M*** F*** Love Sausage Pie

Method

1. For the beans… Heat the olive oil over a gentle heat in a pan, add the onion, bay, fennel seeds and season with a little salt and pepper. Cook gently for 10 mins
2. Add the red peppers and garlic and cook for a further 5 mins until soft. Then add the tomato puree, cumin, smoked paprika and passata. Cook for 10–15 mins, stirring regularly.
3. Add the beans and cook for 2 mins, then add the parsley and season with a little salt and pepper. Set aside.
4. To make the sausage, remove the skins from the Meatless Farm Chipolata Sausages and them place the meat into a bowl with the parsley, garlic, fennel seeds and cumin. Season with salt and pepper then get your hands in and mix it all together thoroughly.
5. Shape the sausage mix into a long sausage; it needs to be long enough to stretch round the outside of your baking dish.
6. Roll out the pastry. We cut ours in half lengthways and then crimped the two sheets together so they were long enough to house the full length of sausage. Place the sausage down the middle of the pastry and roll over the edges so you’ve got one long sausage roll.
7. Lightly oil the baking dish and place the sausage roll around the edge of dish. Brush with egg wash or vegan equivalent. Sprinkle on top fennel seeds and smoked paprika and bake at 190C for half an hour or until the pastry is cooked through.
8. To serve, heat the beans and tip into the middle of the cooked sausage roll. Top with chopped parsley, serve with steamed greens