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. MORE+ LESS-

By Pillsbury Kitchens

Updated February 18, 2011

Make with

Pillsbury Pie Crust

Ingredients

2/3

cup hot water

tablespoon butter or margarine

1/4

teaspoon salt

2/3

cup mashed potato flakes

tablespoons milk

tablespoon chopped fresh parsley, if desired

1/2

lb ground pork sausage

1/4

cup chopped onion

tablespoon dry brown gravy mix (from 0.75-oz package)

1/3

cup water

boxes Pillsbury™ refrigerated pie crusts, softened as directed on box

egg, beaten

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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.