Method

• 1.
  For the pastry, place flour and a large pinch of salt in a bowl. Add butter and rub into flour, leaving some larger pieces. Gradually add 100ml iced water and gently knead to form a dough. Enclose in plastic wrap and chill for 2 hours.
• 2.
  To make the baked beans, heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add spices and cook, stirring, for 3-4 minutes, then add tomato paste and cook for a further 2 minutes. Reduce heat to low. Add vinegar and sugar. Cook, stirring constantly, for 2 minutes or until sugar dissolves.
• 3.
  Increase heat to medium-high and cook until liquid is reduced slightly. Add tomato and beans, bring to boil and cook for 10-15 minutes or until thickened.

• 4.
  Roll out pastry on a lightly floured work surface to 5mm thick. Using a 15cm pastry cutter, cut out 6 rounds and line 6 x 12cm pie tins. Trim excess. Chill for 30 minutes.
• 5.
  Preheat oven to 200°C. Place pie tins on a baking tray. Line pastry cases with baking paper and fill with pastry weights. Bake for 10 minutes or until light golden. Remove weights and paper, and bake for a further 10 minutes or until golden and dry.
• 6.
  Combine 2 cups (600g) baked beans in a bowl with egg and cheese (remaining beans can be stored, frozen, for up to 3 months). Divide bean mixture among pastry cases. Top with bacon and brush with maple syrup.
• 7.
  Return to oven and bake for 25 minutes, basting twice with maple syrup, or until golden and caramelised
• 8.
  Cool slightly before serving with tomato sauce.