Bangers And Mash Recipe

Prepare and Cook Sausage Mixture

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté for 5–6 minutes until softened and starting to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Add the sausage meat (removed from casings) to the skillet. Break up with a spoon and cook until browned and cooked through, about 6–8 minutes. Stir frequently so it cooks evenly.

Once the sausage is cooked, stir in 1 tablespoon Worcestershire sauce, chopped parsley, thyme leaves, 1 cup grated Parmesan, 1 teaspoon salt and 1 teaspoon black pepper. Cook for another 1–2 minutes to meld flavors. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Cook Potatoes

Place the peeled and cubed potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are fork-tender, about 12–15 minutes.

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture.

Make Whipped Mash

Add 4 tablespoons butter, 3 tablespoons whole milk and 2 tablespoons heavy cream to the drained potatoes. Mash or whip using a potato masher or electric mixer until very smooth and fluffy. Stir in 1/2 cup grated Parmesan, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Transfer mash to a bowl and let cool until it's easy to handle but still pliable (about 20 minutes). Reserve 1 beaten egg for egg wash; you will use one egg in pastry section and one here is optional if you want to brush the inside for sealing.

Make Flaky Pastry

On a clean surface, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 6 tablespoons cold cubed butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter bits remaining.

Sprinkle 6 tablespoons cold water over the flour-butter mixture a tablespoon at a time, gently mixing until dough just comes together. Do not overwork. Shape into a disk, wrap in plastic, and chill in the refrigerator for 20–30 minutes.

Roll Out Dough and Shape Pasties

Preheat oven to 400°F (205°C). Lightly flour your work surface and roll chilled dough into a roughly 10–11 inch circle. Cut into 4 equal rounds (for 4 pasties) by dividing the circle into quarters, or roll into four 6–7 inch circles—each will become one pasty. Keep dough portions chilled if assembling slowly.

Assemble Pasties

On each dough round, place about 1/4 of the cooled sausage mixture in the center, forming a log roughly 4 inches long and 1–1.5 inches wide. Using a spoon or piping bag, mound about 1/4 of the whipped mashed potatoes around and partly over the sausage so the sausage is wrapped by potato but a little is visible on top. Do not overfill; leave a 1–1.5 inch border for sealing.

Brush the dough border lightly with a beaten egg (1 egg reserved from pastry ingredients) to help seal. Fold the dough over the filling to create a half-moon shape and press edges together to seal. Crimp the edges with your fingers or a fork to ensure a tight seal. Repeat for remaining pastries.

Egg Wash and Bake

Whisk the remaining egg with 1 teaspoon milk and brush the tops of each pasty for a golden finish. Make a small vent slit (about 1/2 inch) in the top of each pasty to allow steam to escape.

Place assembled pasties on a parchment-lined baking sheet and bake in the preheated 400°F (205°C) oven for 25–30 minutes, or until pastry is golden brown and internal filling registers at least 160°F (71°C) if checked with a probe thermometer.

Remove from oven and rest for 5–7 minutes before serving so fillings set. Serve warm.