Friday, April 29, 2011

Italian Style Bangers and Mash Hand Pies


One of the most beautiful Royal couples will marry today.  I became interested in the Royal Wedding pre martial interviews when Prince William  was interviewed. He touched my heart with his words about his mom, Princess Diana.  He talked about the great love he will always hold for her and how he thinks about his mother Princess Diana everyday on her teachings,  as much was taught to him by her in his role of  who he became as an adult and stood Prince. Today he still carries those values with him and isn't a day that goes by he doesn't think of her.  Kate Middleton, his Princess bride to be, said she wanted to model after her in this new life she will begin and take after in his mom memory and role model. Such a tearful moment in time to think his mom was only 36 years old at her untimely death.
                     
A great mom, Princess, and will be sadly missed there today, how wonderful to hear her son will have her with him there in spirit all day. Wishing them every happiness today and always.



Potato Filling:

1 tablespoon butter or margarine
1 cup of leftover mashed potatoes
1 tablespoon chopped fresh parsley, if desired
1 teaspoon minced garlic
pinch cayenne and black pepper
Meat Filling

1/2 lb ground Italian sausage
1 teaspoonspoon minced garlic
1 tablespoon dry brown gravy mix (from 0.75-oz package)
1/3 cup  burgundy red wine

Pie Crust:

2 cups flour
1/2 tsp salt mix together with flour
2/3 cups shortening cut into the flour then add
4 1/2 tbsp ice water
Mix till dough forms a ball...Roll out on floured board two 9 inch crust and line pie plate.(Or use store bought.)
Egg Wash
1 egg, beaten with
1 teaspoon water

Heat oven to 425°F. Heat Blend together mashed potatoes, parsley and garlic.  In 8-inch skillet, cook sausage over medium heat, stirring occasionally, until meat is no longer pink. Drain  on paper towels.
 In small bowl, mix 1 tablespoon gravy mix and 1/3 cup wine. Add to skillet. Simmer until mixture thickens, stirring constantly. Set aside to cool.
 With 4 inch round cutter, cut  rounds. Spoon about 1 tablespoon mashed potatoes in center fold over and  1 tablespoons of meat, use fork tines to press to flatten slightly.  Brush edges of topped pastry with water. Place remaining pastry rounds on top of meat mixture. Pinch edges to seal.


 Place on parchment lined cookie sheets. Using sharp knife, cut 3 slits in top of each pastry. Brush tops with beaten egg.

 Bake 9 to 12 minutes or until golden brown

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