Bangers and Mash Bakes

close up shot of knife lifting half a bangers and mash bake showing filling

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5 from 1 vote

Cheesy mustard mash topped with sausages in onion gravy all wrapped in flaky puff pastry!

Prep Time20

Cook Time40

Total Time1

Course: Dinner, Main Course

Cuisine: British

Servings: large bakes

Author: Chris Collins

Cost: £3 / $4

Equipment

Sharp Knife & Chopping Board
Vegetable Peeler
Cheese Grater
Small Pot, Colander & Potato Masher (for mash)
Large Pan & Wooden Spoon (for sausages/gravy)
Jug (for stock)
1-2 Large Baking Trays
Small Pot & Brush (for egg wash)

Ingredients

Mash

500g / 1.1lb Baking Potatoes, peeled & diced into chunks
1 tsp + 1/4 tsp Salt, or to taste
2 tbsp Butter
2 tsp Dijon Mustard (see notes)
60g / 2oz Mature/Sharp Cheddar, grated
1/4 tsp Black Pepper, or to taste
1 tbsp Milk (see notes)

Sausages

1/2 tbsp Olive Oil, plus more as needed
400g / 14oz Pork Chipolatas (see notes)
1 small/medium White Onion, thinly sliced
2 tbsp Butter
2 tbsp Flour
360ml / 1 1/2 cups Beef Stock
1 tsp Worcestershire Sauce
1/4 tsp Black Pepper, or to taste
1/8 tsp Salt, or to taste

Bakes

2x 320g/11oz sheets of Puff Pastry (keep in fridge until needed)
1 Egg, beaten

Instructions

Add the potato chunks to a pot of cold water and stir in 1 tsp salt. Bring to a boil then cook until the potatoes are fork tender. Drain in a colander and leave for a few minutes to allow steam to escape, then mash in the pot with butter, cheese, mustard and 1/4 tsp salt and pepper. Stir in the milk then leave to cool.
Add 1/2 tbsp olive oil to a large pan over medium heat. Once hot, add the chipolatas and fry until browned all over and just about cooked in the centre. Remove and place to one side, leaving the leftover fat in the pan. Slice into small chunks just before needed.
Top up with oil if needed, then add the onion and fry until soft and golden (10 minutes or so). Lower the heat if they start to brown too quickly. Melt in the butter then stir in the flour to create a roux. Gradually add in the stock, stirring as you go to prevent lumps from forming. Stir in the sliced chipolatas (alongside all the resting juices) Worcestershire sauce, salt and pepper. Simmer until the gravy is very thick, stirring somewhat frequently (5-10 minutes). Check for seasoning then leave to cool to one side.
Preheat the oven to 200C/400F.
Slice each sheet of pastry into 4 rectangles. Spread the mash on half of the rectangles, leaving a 1/2" gap around the edge. Top with the sausage and gravy, then place the empty rectangles on top. Gently press around the outside then crimp with a fork. Clean up with a knife then place on 1-2 trays with baking paper (or lightly grease yourself).
Brush with egg wash then slice a few steam holes in each one. Place in the oven for 15-20 minutes until deep golden and crisp. Leave to cool for a few minutes (the filling will be piping hot) then tuck in and enjoy!

Video

Notes

a) Sausages - Chipolatas work perfectly because they're skinny, so when sliced, make the perfect tiny bites to fit inside the pastry. You could use regular sausages, just make sure you slice the chunks nice and small.

b) Milk - If the mash is looking a little wet already don't feel like you need to add the milk.

c) Mustard - 2 tsp gives a good much of flavour. It'll taste quite strong, but once it's baked with the sausage/gravy it mellows out. If you're at all wary you can reduce to 1 tsp.

d) Cooling the filling - Make sure both the fillings cool before you add them to the pastry, at least until they stop steaming. The cooler the filling, the easier the pastry is to work with and the more likely it'll crisp up in the oven.

e) Prep ahead - You can make the fillings, cool and tightly store in the fridge until needed. Then make the bakes as per the recipe. Or, you can make the bakes (without egg wash) and then tightly store them in the fridge or freeze long term. Thaw in the fridge if frozen, then brush with egg wash and bake as per recipe. If you're doing this it's essential the fillings completely cool before you add to the pastry, otherwise they'll steam inside the pastry as it rests.

f) Make ahead - You could bake them then let them completely cool and tightly store them in the fridge. Reheat at 180C/350F for 18-20mins until the filling is piping hot and the pastry crisp again.

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