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Gathered
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Savory pie mastery — British meat pies, hot water crust, decoration
Electric slicer for paper-thin charcuterie, cheese, vegetables
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Savory pie mastery — British meat pies, hot water crust, decoration
Electric slicer for paper-thin charcuterie, cheese, vegetables
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Divide the mashed potatoes in half, returning one half to the bag to refreeze, thaw the remaining half and set aside. Thaw and drain 1/2 bag (about 8 oz.) of the peas and carrots, and place in a medium bowl. Over medium heat cook the sausage (the meat having been removed from the casing) and the onion in a nonstick skillet, stirring, until the sausage is browned and the onions are translucent, about 8 minutes. Drain off the grease and pour the meat-onion mix into a large bowl, set aside. In the same pan, with any residual grease left in the pan, cook the peas and carrots for another 2 minutes. Pour the peas and carrots into the meat mixture, then fold in the thawed (10 ounces portion) of the mashed potatoes. With a rolling pin, roll out the biscuit dough and cut into 12 (3-inch) rounds. Preheat oven to 350F degrees. Put a generous tablespoonful of the filling in the center of each round, brush the edges with water, and fold in half. Seal the edges with a fork. Cut 2 small slits in the top of each meat pie. Put the mini-pies on an un-greased baking sheet and bake for 15 minutes until they are golden brown. Remove, let cool slightly, and serve.