6 shortcut bacon rashers (160g), chopped
555g can baked beans in barbecue sauce
475g tub classic potato mash
½ cup grated Tasty cheese
3 sheets frozen puff pastry, thawed
Grease a 6-hole Texas muffin pan (¾-cup capacity).
Heat an oiled, medium non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally, for about 2 to 3 minutes, or until golden and crisp. Drain on absorbent kitchen paper.
Place beans in a bowl. Stir in bacon.
Meanwhile, microwave potato on High (100%) for 1 minute. Transfer to a bowl. Stir in cheese.
Cut two circles (14cm in diameter) from each pastry sheet. Line prepared pan holes with pastry. Divide bean mixture among cases (about 1/3 cup in each). Top evenly with potato mixture. Rough the tops with a fork.
Cook in a very hot oven (220C) for about 25 minutes, or until golden brown and pastry is crisp. Remove from oven. Stand in pan for 10 minutes before serving.
TIP! Any flavoured baked beans can be used for this recipe.