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Bangers & Mash Rolls - Thailand 1 Dollar Meals
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Bangers & Mash Rolls

I do love a good plate of Bangers & Mash with a side peas and a bowl of onion gravy. Here is a twist on the common sausage roll to include mash as well. Bangers being thick pork sausages and mash being mashed potatoes. This is a must do for me, and I will take photos as well.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 2 people

Ingredients
  

  • 4 thick pork sausages, aka Bangers
  • 1 package puff pastry
  • 1 egg, beaten
  • mashed potatoes, cold, can even be leftovers

Instructions
 

  • Preheat your oven to 190 C. Lightly grease a baking sheet.
  • Brown the Sausages on all sides in a large skillet - until mostly cooked through. Set aside to cool slightly.
  • Unroll a sheet of puff pastry and cut into 4 pieces. Spread mash down the center of each pastry, top with cooked sausage and add additional mash to the top and sides. Roll up each sheet - pinch together to seal and trim off any excess. Place on the baking sheet - seam side down - and brush each roll with beaten egg.
  • Bake in the oven for 25-30 minutes - until the pastry is golden and crispy on all sides and the meat has cooked through. Serve with a side of Onion Gravy as a dipping sauce. Enjoy!

Notes

Thick pork sausages, Bangers, run about 200-250 Baht for 10 sausages in Makro. 4 sausages (figured at 250 Baht) would be about 100 Baht, for 2 servings this is about $1.50 per person, more than reasonable.
Variants to this would be to add shredded Cheddar cheese to the top before rolling.
Adapted from an internet recipe.