What's Trending

Bangers and Mash Hand Pies

Name: Bangers and Mash Hand Pies
Prep time: 35 min
Total time: 45 min
Yield: 14
Ingredients: 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; 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; 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 egg, beaten

(3)

0 Questions

Save Recipe

Prep 35 min
Total 45 min
Ingredients 12
Servings 14

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

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

By Pillsbury Kitchens

Updated Apr 30, 2021

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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg, beaten

Make With

Pillsbury Pie Crust

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.

Tips from the Pillsbury Kitchens

tip 1
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.

Nutrition Information

80 Calories, 5g Total Fat, 2g Protein, 7g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Mini Pie

Calories: 80

Calories from Fat: 45

Total Fat: 5g; 8%

Saturated Fat: 2g; 10%

Trans Fat: 0g

Cholesterol: 25mg; 8%

Sodium: 160mg; 7%

Potassium: 80mg; 2%

Total Carbohydrate: 7g; 2%

Dietary Fiber: 0g; 0%

Sugars: 0g

Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 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;