Bangers and Mash Pockets - Lunch Version
These Bangers and Mash Pockets bring together thin slices of smoked sausage to mingle with caramelized onions in a wonderland of gravy laden mashed potatoes. Held together by a flaky pie crust and baked to a golden brown, it's a scrumptious lunch on the go.
Ingredients
- 2 ¼ cups slice Onion
- 1 tablespoon Olive Oil
- 5 ounces Smoked Sausage
- 1 tablespoon Flour, All-Purpose
- 13 ¾ ounces Refrigerated Pizza Crust
- ¾ cups cook Potatoes, Instant
- ½ cups Gravy
- 1 individual Egg
- 1 tablespoon Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Layer onions in a skillet over medium heat with olive oil. Cook 15-20 minutes until caramelized.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Layer onions in a skillet over medium heat with olive oil. Cook 15-20 minutes until caramelized.
- Cut smoked sausage in half length wise and thinly slice.
- Dust counter with flour and roll pizza dough into 11x14 rectangle.
- Cut each pizza dough into 8 equal size rectangles.
- Divide mashed potatoes between dough spreading potatoes on half of each rectangle.
- Divide onions, gravy and sausage between each rectangle.
- Beat together egg and water.
- Brush on the inside edges of the pockets and fold in half, pressing edges to seal.
- Brush outside of each pocket with the egg wash.
- Bake at 425 for 12-14 minutes until golden brown.
- Enjoy while the filling is warm and bubbly.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 2 pockets Amount Per Serving
- Calories
- 528
- Total Fat
- 19g
- Saturated Fat
- 6g
- Trans Fat
- 0g
- Cholesterol
- 78mg
- Sodium
- 1084mg
- Total Carbohydrates
- 61g
- Fiber
- 1g
- Sugar
- 8g
- Protein
- 16g
- WW Freestyle
- 16
6 Comments
Join the discussionWhat kind of gravy do you recommend? This looks delicious and I will be making them!
Hi Lisa! Thanks for inquiring about that. We used canned brown gravy for this recipe. We hope you enjoy it!
This recipe is absolutely amazing!! I changed it up just a touch by using actual bangers and peppered gravy. We had to pace ourselves not to eat them all in one sitting. Thank you!!
Oh Marina that is so good to hear! And those small changes sound DELICIOUS! Thank you so much for the positive feedback!
I substituted real bangers and onion gravy, as well as some homemade sourdough pizza crust. I derived the stock for the gravy by cooking the sausage and onions in a covered casserole; then used two TB flour and butter (I can’t see how a 6:1 proportion can work, quite frankly) to make the gravy. It was still a little thick, so I thinned it out with some of the potato water (I don’t use instant anything; just the way I roll). I also cut the wine in half after reading some reviews.
Kind of labor intensive, but damn tasty.
Oh wow Greg! That homemade, from-scratch version sounds delicious! Those are some great adaptions! And yes, labor intensive, but DELICIOUS.