I became interested in the Royal Wedding pre-martial interviews when Prince William was interviewed.
He touched my heart with his words about his mom, Princess Diana.
He talked about the great love he will always hold for her and how he thinks about his mother Princess Diana every day in her teachings, as much was taught to him by her in his role of who he became as an adult and stood Prince.
Today he still carries those values with him and isn't a day that goes by he doesn't think of her.
Kate Middleton, his Princess bride-to-be, said she wanted to model after her in this new life she will begin and take after his mom's memory and role model.
Such a tearful moment in time to think his mom was only 36 years old at her untimely death.
If you would like our tribute recipe for these Bangers and Mash Hand Pies the printable recipe is at the bottom just scroll down and hit print.
Step By Step:
- preheat the oven and line a baking sheet with parchment paper
- make the mashed potatoes and cook the meat
- make the dough
- roll and cut out rounds
- fill, brush with egg wash, and bake
Hand Pies Filled:
dough rolled out cut into circles, filled and folded over then sealed with fork tines
Egg Wash:
beaten egg and brushed on top of the hand pies before baking
Handpie Dough:
a mixture of flour, salt, and shortening to make a flaky hand pies dough
Cooked Sausage:
cooked sausage flavored with gravy and wine
Seasoned Mashed Potatoes:
mashed boiled potatoes flavored with parsley and garlic
Banger and Mash Hand Pies
These little hand pies can be filled with any cooked meats, any vegetables cooked and mixed together.
Mix and match whatever you prfer, the dough is versatile and will be perfect with whatever fillings you choose.
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Bangers and Mash Hand Pies
Yield: 12
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Little hand pies filled with sausage and potatoes called bangers and mash
Ingredients
- Meat Filling:
- 1/2 lb ground Italian sausage, or any kind of sausage you like in preference
- 1 teaspoon minced garlic
- 1 tablespoon dry brown gravy mix (from 0.75-oz package)
- 1/3 cup burgundy red wine
- Pie Crust:
- 2 cups flour
- 1/2 tsp salt mixed together with flour
- 2/3 cup shortening cut into the flour then add
- 4 1/2 tbsp ice water
- Mix till the dough forms a ball...Roll out on floured board two 9-inch crusts and line the pie plate (Or use store-bought.)
- Egg Wash
- 1 egg, beaten with
- 1 teaspoon water
- Potato Filling:
- 1 tablespoon butter or margarine
- 1 cup of leftover mashed potatoes
- 1 tablespoon chopped fresh parsley, if desired
- 1 teaspoon minced garlic
- pinch cayenne and black pepper
Instructions
- Heat oven to 425°F.
- Heat Blend together mashed potatoes, parsley, and garlic.
- In an 8-inch skillet, cook sausage over medium heat, stirring occasionally, until the meat is no longer pink. Drain on paper towels.
- In a small bowl, mix 1 tablespoon gravy mix and 1/3 cup wine.
- Add to skillet.
- Simmer until the mixture thickens, stirring constantly. Set aside to cool.
- With 4 inches round cutter, cut rounds.
- Spoon about 1 tablespoon of mashed potatoes in the center fold over 1 tablespoon of meat, and use fork tines to press to flatten slightly.
- Brush the edges of the topped pastry with water.
- Place the remaining pastry rounds on top of the meat mixture.
- Pinch edges to seal
- Place on parchment-lined cookie sheets. Using a sharp knife, cut 3 slits in top of each pastry. Brush tops with beaten egg.
- Bake for 20 minutes or until golden brown sometimes takes up to 30 minutes.
Note: this is with a streusel topping added
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
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Try Some Other Of Our Favorite Recipes
Grilled Chicago Pizza
Buffalo Chicken Pizza
Stromboli