Preheat your oven to 220°C. Remove the puff pastry from your fridge. Shape the sausage meat into 5 meatballs per person. Pop the meatballs onto a baking tray and drizzle with oil. When the oven is hot, bake the meatballs on the middle shelf until slightly browned and the cooked through, 6-8 mins. Once cooked, remove from the oven and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. The meatballs are cooked when no longer pink in the middle.

Meanwhile, drain and rinse the butter beans in a sieve. Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips, then halve them. Heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the onion and pepper and fry until golden and soft, stirring occasionally, 4-5 mins.

When the veg is soft, add the balsamic glaze and cook until sticky, 1 min. Stir in the flour (see ingredients for amount) and cook for 1-2 mins. Stir in the water for the sauce (see ingredients for amount), passata, chicken stock paste and butter beans. Add a pinch of sugar (if you have any) and season with salt and pepper. Bring to the boil then lower the heat and simmer, stirring frequently, until thickened, 5-6 mins.

Once the mixture has thickened, add the cooked meatballs to the pan and carefully stir together. Transfer to an ovenproof dish, making sure the meatballs are evenly distributed. Cover with the puff pastry (see ingredients for amount), trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top.

Make a small hole in the middle of the pie - this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some. Bake the pie on the middle shelf of your oven until golden brown, 15-20 mins.

Once cooked, remove the pie from your oven and allow to stand for 2 mins. Serve the pie in bowls. Enjoy!