Friday, April 29, 2011

Banger and Mash Pie

Here it is, finally. It's been a long day!
First attempt. Not so good. I've been up over 13 hours. Give me strength...

Second attempt. Better. No need to be perfect with puffed pastry in this sort of pie. Most pubs have the insides bubbling out all over the crust. It adds to the charm! (that's my story and I'm sticking to it!)

Bangers and Mash Pie
Serves 4


  • 1/2 tbsp olive oil

  • 1/2 tbsp butter

  • 1 large onion, finely diced

  • 2 banger sausages

  • 2 tbsp flour

  • 2 cups water

  • 3 medium potatoes, peeled and diced into 1/4 inch cubes

  • 2 tbsp Worcestershire sauce

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1.5 - 2 cups frozen peas

  • Package of frozen puffed pastry or refrigerator pie crusts

  • 1 egg, beaten

  1. Preheat the oven to 375F

  2. Heat a large skillet over medium high heat with the olive oil and butter

  3. Saute the onions and sausage, removed from the casing until browned

  4. Sprinkle in the flour and stir for 1 minute

  5. Add in the water, potatoes, Worcestershire sauce, garlic powder and onion powder.

  6. Simmer for 10 minutes until the potatoes are fork tender

  7. Add in the peas and heat through

  8. Cut the pastry into 4 rectangles

  9. Spray 4 small casserole dishes with cooking spray

  10. Place one half of the pasty in each dish with the other half hanging over the side

  11. Spoon in the filling mix evenly between the 4 dishes

  12. Turn over the other half of the pastry to cover the casserole.

  13. Brush on the beaten egg.

  14. Cook for 25- 30 minutes until golden. Check often, ovens and casseroles vary!

Really tasty! Quite easy too (aside from the battle with the first puff pastry) They looked fine in the end.


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