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Bangers and Mash Hand Pies

Traditional English "bangers and mash" (sausage and potatoes) given a modern twist by making it into a hearty hand pie.

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  • prep time 35 min
  • total time 45 min
  • ingredients 12
  • servings 14
 

Ingredients

Potato Filling

2/3
cup hot water
1
tablespoon butter or margarine
1/4
teaspoon salt
2/3
cup mashed potato flakes
2
tablespoons milk
1
tablespoon chopped fresh parsley, if desired

Meat Filling

1/2
lb ground pork sausage
1/4
cup chopped onion
1
tablespoon dry brown gravy mix (from 0.75-oz package)
1/3
cup water

Pie Crust

2
boxes Pillsbury® refrigerated pie crusts, softened as directed on box
1
egg, beaten

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Heat 2/3 cup hot water, butter and salt to boiling in 1-quart saucepan. Remove from heat. Stir in dry potatoes, milk and parsley just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
  • 2 In 8-inch skillet, cook sausage and onion over medium heat, stirring occasionally, until meat is no longer pink. Drain if necessary.
  • 3 In small bowl, mix 1 tablespoon gravy mix and 1/3 cup water. Add to skillet. Simmer until mixture thickens, stirring constantly. Set aside to cool.
  • 4 Unroll pie crusts. With 3 1/2-inch round cutter, cut 7 rounds from each crust. Spoon about 1 tablespoon mashed potatoes in center of each of 14 rounds; press to flatten slightly. Top potatoes on each with about 1 tablespoon meat mixture. Brush edges of topped pastry with water. Place remaining pastry rounds on top of meat mixture. Pinch edges to seal.
  • 5 Place on ungreased cookie sheets. Using sharp knife, cut 3 slits in top of each pastry. Brush tops with beaten egg.
  • 6 Bake 9 to 12 minutes or until golden brown.
  • 1 Heat oven to 425°F. Heat 2/3 cup hot water, butter and salt to boiling in 1-quart saucepan. Remove from heat. Stir in dry potatoes, milk and parsley just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
  • 2 In 8-inch skillet, cook sausage and onion over medium heat, stirring occasionally, until meat is no longer pink. Drain if necessary.
  • 3 In small bowl, mix 1 tablespoon gravy mix and 1/3 cup water. Add to skillet. Simmer until mixture thickens, stirring constantly. Set aside to cool.
  • 4 Unroll pie crusts. With 3 1/2-inch round cutter, cut 7 rounds from each crust. Spoon about 1 tablespoon mashed potatoes in center of each of 14 rounds; press to flatten slightly. Top potatoes on each with about 1 tablespoon meat mixture. Brush edges of topped pastry with water. Place remaining pastry rounds on top of meat mixture. Pinch edges to seal.
  • 5 Place on ungreased cookie sheets. Using sharp knife, cut 3 slits in top of each pastry. Brush tops with beaten egg.
  • 6 Bake 9 to 12 minutes or until golden brown.

EXPERT TIPS

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Expert Tips

The British pub food Bangers and Mash is a funny name for a relatively simple dish. It's just sausage and mashed potatoes here in the United States.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Pie
Calories
80
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
160mg
160%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.