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Bangers and Sweet Potato Mash Hand Pies

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 9 pies

Equipment

  • Baking Sheet, Oven, Cast Iron Skillet, Medium Saucepan, Handheld Mixer

Ingredients

  • 2 pork sausages mild or spicy (5-6 oz. each)
  • 3 medium sweet potatoes peeled and cut into 1-inch cubes
  • 3 tbsp milk divided
  • 1 tbsp butter
  • 2 tsp honey
  • 1 medium orange juiced
  • 1/3 cup green onion thinly sliced
  • 2 tsp thyme leaves fresh
  • kosher salt and pepper
  • chopped vegetables
  • 1 box frozen puff pastry thawed
  • flour for rolling dough
  • 1 1/2 cups Irish cheddar cheese shredded
  • 1 large egg beaten with 1 tablespoon milk for egg wash

Instructions

  • Preheat oven to 400 degrees F. Line an extra-large, rimmed baking sheet with parchment paper.
  • Heat a cast iron skillet or frying pan over medium-high heat. Add the sausages and brown on all sides, about 10 minutes total until cooked through. Transfer to a paper towel lined plate. When cool enough to handle, cut sausages into 1/4-inch slices. Set aside.
  • Meanwhile, place sweet potato chunks into a medium saucepan. Cover sweet potatoes with water by 1 inch. Bring water to a boil, lower heat to medium and cook until sweet potatoes are fork tender, about 7minutes, stirring occasionally.
  • Drain the sweet potatoes with a strainer and transfer to a mixing bowl.
  • Add 2 tablespoons milk, butter, honey, and orange juice. Using a handheld mixer or potato masher, blend mixture until well combined.
  • Stir in green onion and thyme, vegetables, if desired, and season to taste with salt and pepper. Set aside.
  • On a lightly floured surface, roll the first puff pastry sheet to an 11-inch square and the second into a 12-inch square. Cut each into 9 even squares.
  • Divide 1/2 cup of cheese amount the 9 smaller squares from the first puff pastry sheet, leaving 1/4-inch border. Transfer to prepared baking sheet.
  • Top with 2-3 slices of sausage and 2 tablespoons of sweet potato mixture (can be in either order).
  • Brush pastry edges with egg wash. Lay the remaining 9 slightly larger squares over the filling and seal the edges by crimping with the back of a fork.
  • Brush tops of hand pies with egg wash. Cut 2-3 small slits on top with a sharp knife.
  • Divide the remaining cup of cheese on top of the hand pies (optional). Sprinkle with freshly grated pepper.
  • Place hand pies in oven and bake for 20-23 minutes until puffed and golden brown.
  • Let pies cool 5 minutes or so before serving. Garnish with extra thyme and enjoy!