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 Ratings

2 Reviews

Prep 35 min
Total 45 min
Ingredients 12
Servings 14

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

By Pillsbury Kitchens

Updated April 30, 2021

Make With

Pillsbury Pie Crust

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

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.