Twist each chipolata sausage in the middle to make it into two "cocktail" sausages. Bake the bacon and sausages in an oven warming up to 200c until cooked. Leave the oven on. At the same time, cook the mixed veg in boiling water for 20 minutes, drain and mash. Microwave the eggs for 3 minutes, whipping them occasionally so that they are scrambled.

Roll out the pastry and lay a line of the sausages, leaving a small gap between each sausage. Place bits of egg alongside the sausage, and put bacon bits and mushroom on top of the egg, ensuring that gaps are kept in line with the gaps between the sausages, to make cutting neater later. Mix the baked beans with the mashed veg, and spoon thinly along the top of the line of ingredients.

Roll the pastry over the ingredients so that the join is underneath, and the sausages are on top. Run a finger, damp with water, along the join to help seal the pastry. Cut the roll between the sausages to make individual "bite-size" Slices.

Place the Slices in the oven (still at 200c) and cook for 30 minutes, or until the pastry is golden brown. If necessary, move the trays around the oven to ensure even cooking.

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