Bangers and Mash Hand Pies

• Meat

  • 1/2 lb Ground pork sausage

• Produce

  • 2/3 cup Betty crocker potato buds mashed potatoes, dry
  • 1/4 cup Onion
  • 1 tbsp Parsley, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Butter or margarine

• Baking & Spices

  • 1 tbsp Gravy mix, dry brown
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 2 boxes Pillsbury pie crusts, Refrigerated

• Dairy

  • 2 tbsp Milk

• Liquids

  • 2/3 cup Water, HOT
  • 1/3 cup Water

Found on bettycrocker.com

Description

Ingredients

• 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
• 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 Pillsbury™ refrigerated pie crusts, softened as directed on box
• 1 egg, beaten

Directions

• 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.

Nutrition