Bangers and Mash Hand Pies

Bangers and Mash Pie

• 1 disc homemade pie dough or store puff pastry
• Two sausage links, chopped
• 1 tbsp extra virgin olive oil
• 1/4 red or white onion chopped into skinny strips
• 1/2 tsp balsamic vinegar
• 1/8 tsp sugar
• 1/8 tsp salt
• 1 russet or baking potato (about 1/2 lb)
• 3 tbsp butter, divided
• 2 tbsp Parmesan cheese
• 1/3 cup half and half
• 2 tbsp extra virgin olive oil
• 1/2 – 1 tsp seasoned salt
• egg wash
• chopped parsley

1. Roll out pie dough or puff pastry to about 1/4 inch thick. Use a heart shaped cookie cutter (3 inches wide) to cut out 8 hearts. Place hearts on a sheet pan lined with parchment paper, If you watch my IG video, you can see how I placed 4 of the hearts in the shape of a clover.
2. In a medium skillet, cook sausages and 1 tbsp of olive oil over medium heat. Once sausages are golden brown, remove from the heat. Place to the side with chopped parsley.
3. Skin and chop the potato into small bite size chunks. Place the chopped potatoes into a large saucepan of boiling salted water (I usually throw about a tsp of salt into my water). Cook until fork tender. Once cooked, mash the potatoes with a potato masher or a ricer, then mix with 1 tbsp of butter, milk, parm, 2 tbsp olive oil and seasoned salt. Taste potatoes after 1/2 tsp of salt, add the other 1/2 if desired. Add more butter or cream if needed..
4. Place the other tsp of butter and onions into a medium skillet over medium/low heat. As the onions begin to sweat, add the sugar and salt. Once the onions start to brown and tenderize, add your balsamic vinegar. Cook until onions are really tender and glossy a brown color. This could take some time as you want to cook the onions low and slow.
5. To assemble the pies, add one – two tbsp of cooled mashed potatoes, four pieces of sausages, onions and chopped parsley to each piece of dough (you want to fill up 4 hearts). Take the other 4 heart shaped cutouts and place them on top of the fillings. Press with a fork to seal. You can cut a small piece of left over dough to put at the bottom of one of the shamrock leaves, creating a “stem”.
6. Cut a couple of tiny slits on each heart (you want these slits to help puff up your dough!) Place the shamrock pie in the fridge for at least 30 minutes to chill before baking.
7. Preheat oven to 425 degrees, brush the shamrock with your beaten egg. Add some sea salt to the top and bake for 16-18 minutes. Note: If the stem starts to brown too fast, place a small piece of foil on top as it bakes. When pies are done baking sprinkle with more chopped parsley and enjoy! If you want to store your pies, place them into the fridge for up to 3-5 days after baking. See helpful tips below for reheating instructions!

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Helpful tips