On a trip to Las Vegas, MDS and I went to visit the Hoover Dam, an amazing feat of engineering that is worth the visit. Boulder City, Nevada, was established as a town to house all the workers on the construction of the Hoover Dam. We decided to check out the town and get lunch there. We found a local chain, called
Cornish Pasty Company. Because we love
pasties, we had to give it a try. Cornish Pasty Company's menu is filled with many traditional flavors as well as curious premium pasties. I had a Bangers and Mash Pasty that was amazing.
When making this recipe, it can be a two-day meal. Make Bangers and Mash for one meal, then use the leftovers for the pasties. To make bangers and mash, start by cooking pork sausage in a skillet. To make the onion gravy, remove the cooked sausage, add sliced onion to the pan and cook until the onion begins to caramelize. Then, add a few spoonfuls of flour and cook until the flour is blended. Then, add about 2 cups of beef broth, half a cup at a time until blended. Serve the sausage with the onion gravy and mashed potatoes. The leftovers are great for making these pasties. I made 2 large pasties, but more and smaller pasties can be made instead.
Bangers and Mash Pasties (makes 2 large pasties)
- 2-3 cooked pork sausages, cut into small pieces
- 1 cup onion gravy
- 1 cup mashed potatoes
- pie dough for 1 crust
- 1-2 Tbsp. melted butter.
Split the pie dough in half and roll out each half into about a 8-inch circle. Place sausage pieces, gravy, and mashed potatoes onto about one half of each dough circle. Fold the other half of dough over the ingredients and seal the edges by pinching the dough together. Place each pasty on a lined baking sheet. Brush each pasty with melted butter. Bake at 350 for about 30-35 minutes. Brush additional butter on the pasties toward the end of the cooking time. Allow to cool. Enjoy!