Bangers and Hash Pasty

Bangers and Hash Pasty. Small Town Girl BlogHappy St. Patty’s season!! You know what that means??? Food! And not just any food, potatoes and meat! The best kind! A new treat that crossed my palate recently was the Irish Pasty. The Irish pasty is essentially a meat pie. I find it amusing that almost every culture in the world has some sort of meat stuffed pastry. For example:

Empanadas – Spain/Portugal/Central America

Baozi – China

Pirozhki – Russia

Manapua – Hawaii

But today we focus on Ireland. The Irish pasty is traditionally made with potato and meat. Simple and easy. I thought it would be fun to make it extra-super UK by stuffing it, essentially, with bangers and mash with gravy. But I’m American, I need cheese too! These came out so tasty, Mountain Man and I gobbled until we were both uncomfortably full. Gotta hand it to the Irish, the food is simple but damn tasty!

This is one of those recipes where you can buy most of the ingredients ready-made or make them yourself from scratch depending on your mood and time restrictions. This time, I used packaged country gravy and pie crusts but one of these days, when I have time, I fully intend to make it entirely from scratch!

Ingredients:

  • 2 cups Frozen hash browns
  • Olive oil
  • 1/2 lb pork sausage
  • 3 cloves garlic, diced
  • 2 tbsp chopped tarragon
  • 2 tbsp chopped sage
  • 1 package country gravy
  • 6 slices of extra sharp cheddar
  • 2 Pie crusts – homemade or store-bought

Time: 40 minutes

Servings: 6

Preheat oven to 400 degrees.

Cook hash browns in a skillet with oil. Follow package instructions.

Cook sausage, garlic, sage, tarragon in a skillet. Drain if necessary, and set aside.

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Prepare country gravy according to package instructions.

Cut pie crust into 6-8 inch circles.

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In the middle of the doughΒ layer potatoes, 1 tablespoon of gravy, cheese, and top with meat mixture. Like you would a taco.

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Fold over and pinch edges together.Β Cut slits in the top of each pastry.

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Place on a greased baking dish and brush olive oil over pasty.

Bake 9-12 minutes until crust is golden brown.

Bangers and Hash Pasty. Small Town Girl Blog

28 thoughts on “Bangers and Hash Pasty

  1. This looks so good! I just recently made banhers for the first time! Love you recipe! I would love for you to share this on my new link party Making Memories Mondays going on now! There’s also a great giveaway! πŸ™‚
    Cathy

  2. Yummy recipe, we make similar meat pies at our house, but I never thought to use hash browns, what a great idea!! I love time saving tips like this, definitely pinning to my recipe board! πŸ™‚

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  6. These look so good! I love meat pies. Thanks for sharing at What’d You Do This weekend? I hope you will join us again this Monday morning πŸ™‚

  7. Pasties are a BIG Michigan thing, especially in the UP (Upper Peninsula.) The miners used to take them down with them to keep their hands warm and they were an easy, fulling meal. Thanks for sharing on the (mis)Adventures Mondays Blog Hop!

  8. Hi Malia! Love small pies! They taste awesome with any filling! πŸ™‚ But I prefer to prepare my own pastry and make everything from scratch, you know what ingredients you are adding and that’s healthier. πŸ™‚ But of course, sometime we all cheat! πŸ˜€ Your pies look yummy!
    Enjoy FF and have a nice day!
    Mila

  9. What a creative recipe twist on Bangers and Mash! Love it! Thank you for joining us at #purebloglove. We enjoying having you every Thursday at 8PM, EST through Sunday night. ~Cydnee

  10. I love stuffing, every Christmas I always make a big batch just to have with left over sandwiches, yum! This meal looks really good! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

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