Bangers and Mash Pies

By

A fabulous way to bring a British favorite to a hand-held version that is delicious and easy!

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  • 7
  • Easy
  • 60 mins
  • 10 mins
  • 5 mins
  • Average budget

Ingredients

  • Potato Filling:
  • 2/3 cup hot water
  • 1 tablespoon butter or margarine
  • 1/4 teaspoon salt
  • 2/3 cup Betty Crocker® Potato Buds® mashed potatoes (dry)
  • 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

Preparation

Step 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.

Step 2

In 8-inch skillet, cook sausage and onion over medium heat, stirring occasionally, until meat is no longer pink. Drain if necessary.

Step 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.

Step 4

Unroll pie crusts. With a standard-sized glass, 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.

Step 5

Place on greased cookie sheets. Using sharp knife, cut 3 slits in top of each pastry. Brush tops with beaten egg.

Bake 9 to 12 minutes or until golden brown.

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