Pre-heat oven to gas 6, 200°C, fan 180°C. Heat your oil in a non-stick pan over a medium heat, add your lightly spiced pieces and fry for 8-10 mins until starting to crisp and golden (toss about to avoid any sticking). Remove from the pan and add to a large bowl along with your baked beans. Stir and season with salt and pepper.
Roll out both sheets of puff pastry and slice both sheets in half vertically and horizontally to create 4 rectangles per sheet. Choose which pastry sheet will be the bottom of your melts and dollop 1/4 of your Tofoo and bean mix into the centre of each rectangle. Make sure you have a small boarder of pastry around your filling in order to be able to seal closed.
In a small bowl mix your milk and maple. Divide and sprinkle your Cheddar across the top of your Tofoo, bean mix and then brush a little of your maple and milk mix around the edges of each pastry.
Pop a pastry lid on each and use your fingers and then a fork to press and seal around the edges (trim away excess pastry). Brush each all over with your maple and milk mix, season and pop in the oven for 20 mins until golden for an absolutely banging mid-week lunch!