Bangers and Mash Pies

Ingredients

Potato Filling

2/3
cup hot water
1
tablespoon butter or margarine

1/4
teaspoon salt
2/3
cup mashed potato flakes
2
tablespoons milk
1
tablespoon chopped fresh parsley, if desired

Meat Filling

1/2
lb ground pork sausage
1/4
cup chopped onion 
1
tablespoon dry brown gravy mix (from 0.75-oz package)
1/3
cup water

Pie Crust

2
boxes Pillsbury™ refrigerated pie crusts, softened as directed on box 
1
egg, beaten

Method

1
Heat oven to 425°F. Heat 2/3 cup hot water, butter and salt to boiling in 1-quart saucepan. Remove from heat. Stir in dry potatoes, milk and parsley just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.

2
In 8-inch skillet, cook sausage and onion over medium heat, stirring occasionally, until meat is no longer pink. Drain if necessary.
3
In small bowl, mix 1 tablespoon gravy mix and 1/3 cup water. Add to skillet. Simmer until mixture thickens, stirring constantly. Set aside to cool.
4
Unroll pie crusts. With 3 1/2-inch round cutter, cut 7 rounds from each crust. Spoon about 1 tablespoon mashed potatoes in center of each of 14 rounds; press to flatten slightly. Top potatoes on each with about 1 tablespoon meat mixture. Brush edges of topped pastry with water. Place remaining pastry rounds on top of meat mixture. Pinch edges to seal.
5
Place on ungreased cookie sheets. Using sharp knife, cut 3 slits in top of each pastry. Brush tops with beaten egg.
6
Bake 9 to 12 minutes or until golden brown.