The Estate Bakery
Bangers and Mash Hand Pies with Mustard Dipping Sauce
The Strategy:
Wrapping savory browned sausage, grated potatoes, onions, and sweet peas in flaky puff pastry sheets yields a fun, portable twist on a British classic. Crimp the edges of the pastry triangles with a fork to seal the delicious, seasoned filling inside before baking until golden brown. Serve these warm hand pies alongside a creamy, zesty mustard dipping sauce.
Ingredients
Hand Pies
- 1 tablespoon olive oil
- 1 pound mild Italian sausage
- 1 small russet potato, grated, about 1 cup
- 1 small onion, peeled and grated, about ½ cup
- ½ cup frozen peas, thawed
- 2 garlic cloves, peeled and minced
- 2 tablespoons chili sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1 (1-pound) package frozen puff pastry, 2 sheets, thawed
Mustard Sauce
- 3 tablespoons mayonnaise
- 2 tablespoons stone ground mustard
- 1 tablespoon Worcestershire sauce
Instructions
Hand Pies
- Heat the olive oil in a skillet over medium heat.
- Cook the sausage until browned and crumbly. Use a box grater to grate potato and onion.
- Add the potato, onion, peas and garlic to the sausage and cook for 2 minutes.
- Stir in the chili sauce and 1 tablespoon Worcestershire.
- Season with salt and pepper.
- Remove from the heat and cool to room temperature.
- Preheat the oven to 425°.
- Roll out the pastry crust and cut each sheet into approximately 4-inch squares, creating 8 pieces.
- Place about 2 tablespoons of the filling in the middle of each square.
- Brush the edges of the square with water.
- Fold over one side of the pasty to form a triangle. Seal the edges by crimping with the tines of a fork.
- Cut three small slits in the top of each pastry.
- Place the pies onto a baking sheet lined with parchment paper.
- Bake until the pies are golden, about 18 to 20 minutes.
Mustard Dipping Sauce
- Whisk together the mayonnaise, mustard and 1 tablespoon Worcestershire sauce.
- Serve the warm pies with the mustardy sauce for dipping.
The Heart of the Table
These golden hand pies bring a playful, comforting energy to the table, wrapping the beloved flavors of sausage and potatoes in a flaky pastry crust. They invite everyone to dig in with their hands, making the meal feel relaxed, fun, and full of casual warmth.
The Art of the Host
- a heavy-gauge, polished stainless steel ladle with an ergonomic handle
- a set of minimalist, mouth-blown crystal coupe glasses with slender stems
- a professional Hawthorne strainer with a tight-coil spring
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a hand-painted, scalloped ceramic pie dish in a soft cream glaze
- a flexible stainless steel slotted turner with a walnut handle
Neighborly Grace
- THE PRESENTATION: Stack the golden-brown hand pies on a rustic wooden platter next to a small stoneware bowl of the mustard sauce, garnished with a few sprigs of fresh parsley.
- THE POUR: A cold Irish stout or a refreshing ginger beer over ice with a lemon slice.
- THE VIBE: Covered Veranda. The evening breeze is cool as everyone gathers outside, enjoying the warm, flaky pies in a relaxed, friendly setting.