Bangers and Mash Pasty with Lager and Caramelised Onion Gravy Recipe
by GBC Kitchen
4
3 hours
Ingredients

Pasty dough

  • 500g of strong bread flour
  • 1 pinch of salt
  • 130g of unsalted butter, chilled and diced
  • 130g of lard, or butter if unavailable
  • 1 egg, beaten for egg wash

Bangers and mash filling

  • 400g of Golden Kings potatoes, peeled and diced
  • 200ml of whole milk
  • 150g of salted butter
  • 1 handful of fresh chives, chopped
  • 50g of cheddar, grated
  • 5 large Cumberland sausages
  • 20ml of vegetable oil

Lager and caramelised onion gravy

  • 3 tbsp of unsalted butter
  • 3 red onions, finely sliced
  • 1 tbsp of brown sugar
  • 1 tbsp of plain flour
  • 300ml of lager beer
  • 700ml of beef stock
  • 1 bay leaf
  • 1 handful of fresh rosemary
Method
1

Start by making the pasty dough. Add the flour and salt to a large mixing bowl, then rub in the unsalted butter and lard until the flour becomes a ‘sandy’ consistency

  • 500g of strong bread flour
  • 1 pinch of salt
  • 130g of unsalted butter, chilled and diced
  • 130g of lard, or butter if unavailable
2

Add in 180ml cold water and bring the mix together, then knead for around 8 minutes until the dough becomes elastic 

3

Cover the dough with cling film in a clean bowl, then leave to rest in the fridge for 3 hours

4

While the dough is chilling, prepare the bangers and mash filling. Cook the potatoes in salted water for around 15 minutes, or until fork tender 

  • 400g of Golden Kings potatoes, peeled and diced
5

Pass the potatoes through a potato ricer then, while still hot, add in the milk and butter. Use a rubber spatula to beat together the butter, milk and potatoes until the mixture is completely smooth

  • 200ml of whole milk
  • 150g of salted butter
6

Add in the chives and cheddar cheese then season with salt and pepper to taste

  • 1 handful of fresh chives, chopped
  • 50g of cheddar, grated
7

Meanwhile, fry off the sausages over a medium-high heat in the oil until seared and cooked through. Chop them up into chunks and set aside

  • 5 large Cumberland sausages
  • 20ml of vegetable oil
8

Preheat the oven to 165°C fan

9

Next take the pasty dough out of the fridge, then roll it out and cut into four circles, each 25 cm wide

10

Take a few spoons of the mash and add it to the centre of the pasty dough. Top with some sausages, a little extra mash, then lightly brush the edges with water and fold the pasty in half

11

Crimp the edges together, using your thumb as a guide, pinch and fold the pastry edge over itself to seal all of the filling into the pasty

12

Once you have crimped the edge, fold the end corner underneath to fully seal in the filling

13

Place each pasty on a baking tray lined with parchment paper, and brush with egg wash. Bake in the oven for around 50 minutes, until golden brown 

  • 1 egg, beaten for egg wash
14

While the pasties are cooking, prepare the caramelised onion and lager gravy. Melt the butter in a pot and, once foaming, add in the sliced onions and cook down with the sugar until jammy and caramelised, about 30 minutes

  • 3 tbsp of unsalted butter
  • 3 red onions, finely sliced
  • 1 tbsp of brown sugar
15

Once the onions are caramelised, add in the flour and stir through before turning up the heat and adding in the lager

  • 1 tbsp of plain flour
  • 300ml of lager beer
16

Let the lager reduce by around half then add in the beef stock and aromatics 

  • 700ml of beef stock
  • 1 bay leaf
  • 1 handful of fresh rosemary
17

Bring to a simmer and leave to bubble for around 30 minutes, or until thick enough to coat the back of a spoon

18

Once the gravy has thickened, remove the aromatics then serve hot alongside the freshly baked pasties