Bangers and Mash Hand Pies

Name: Bangers and Mash Hand Pies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 1 Tbsp dry brown gravy mix (from 0.75-oz package); 1 Tbsp butter or margarine; 1 egg, beaten; 1 Tbsp chopped fresh parsley, if desired; 227 grams ground pork sausage; 2 Tbsps milk; 59 milliliters chopped onion; 158 milliliters Betty Crocker® Potato Buds® mashed potatoes (dry); 2 boxes Pillsbury® refrigerated pie crusts, softened as directed on box; 0 teaspoons salt; 79 milliliters water

Bangers and Mash Hand Pies requires roughly 45 minutes from start to finish. One portion of this dish contains around 3g of protein, 6g of fat, and a total of 70 calories. This recipe serves 14. Head to the store and pick up parsley, butter, egg, and a few other things to make it today.

Instructions

Heat oven to 425°F.

Equipment you will use

Oven

Heat 2/3 cup hot water, butter and salt to boiling in 1-quart saucepan.

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Butter

Water

Salt

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Sauce Pan

Remove from heat. Stir in dry potatoes, milk and parsley just until moistened.

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Potato

Parsley

Milk

Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.

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

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Sausage

Onion

Meat

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Frying Pan

Drain if necessary.

In small bowl, mix 1 tablespoon gravy mix and 1/3 cup water.

Ingredients you will need

Gravy

Water

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Bowl

Add to skillet. Simmer until mixture thickens, stirring constantly. Set aside to cool.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pie Crust