Traditional British Recipes for Your Royal Wedding Party

April 19, 2011 By:
Traditional British Recipes for Your Royal Wedding Party

Just because you weren’t invited to the Royal Wedding doesn’t mean you can’t party like a true Brit!

And no, we don’t mean having a Mr. Bean marathon while you gorge on Shepherd’s Pie—though that sounds fun for another time.

While you’re tuning in on April 29 to watch Kate Middleton marry Prince William, make sure you have traditional, tasty English recipes. Because pizza and Bud Lite just won’t do that day. shared with Hollyscoop some of their favorite traditional British recipes to enjoy on the big day.

Bangers and Mash Hand Pies

Time: 45 Min Servings: 14


Potato Filling

2/3 cup hot water

1 tablespoon butter or margarine

1/4 teaspoon salt

2/3 cup Betty Crocker® Potato Buds® mashed potatoes (dry)

2 tablespoons milk

1 tablespoon chopped fresh parsley, if desired

Meat Filling

1/2 lb ground pork sausage

1/4 cup chopped onion

1 tablespoon dry brown gravy mix (from 0.75-oz package)

1/3 cup water

Pie Crust

2 boxes Pillsbury® refrigerated pie crusts, softened as directed on box

1 egg, beaten

1. Heat oven to 425°F. Heat 2/3 cup hot water, butter and salt to boiling in 1-quart saucepan. Remove from heat. Stir in dry potatoes, milk and parsley just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.

2. In 8-inch skillet, cook sausage and onion over medium heat, stirring occasionally, until meat is no longer pink. Drain if necessary.

3. ?In small bowl, mix 1 tablespoon gravy mix and 1/3 cup water. Add to skillet. Simmer until mixture thickens, stirring constantly. Set aside to cool.

4. Unroll pie crusts. With 3 1/2-inch round cutter, cut 7 rounds from each crust. Spoon about 1 tablespoon mashed potatoes in center of each of 14 rounds; press to flatten slightly. Top potatoes on each with about 1 tablespoon meat mixture. Brush edges of topped pastry with water. Place remaining pastry rounds on top of meat mixture. Pinch edges to seal.

5. Place on ungreased cookie sheets. Using sharp knife, cut 3 slits in top of each pastry. Brush tops with beaten egg.

6. Bake 9 to 12 minutes or until golden brown.

Chocolate Chip Scones

Time: 22 Min Servings: 8


2 cups Original Bisquick® mix

1/2 cup semisweet chocolate chips

1/3 cup whipping (heavy) cream

3 tablespoons sugar

1 egg

1 teaspoon vanilla

Additional whipping (heavy) cream

Additional sugar

1. Heat oven to 425°F. Spray cookie sheet with cooking spray or grease with shortening. Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms.

2. Pat into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Brush circle with additional whipping cream; sprinkle with additional sugar. Cut into 8 wedges, but do not separate.

3. Bake about 12 minutes or until golden brown; carefully separate. Serve warm.

Bacon and Egg Savory Cupcakes

Time: 55 Min Servings: 8


16 slices bacon

1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

8 eggs

Salt and pepper, if desired

1. Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.

2. Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.

3. Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

And if you’re willing to invest some time, try this one:

Frozen Foolish Royal Mess

Time: 8 Hr 15 Min Servings: 8


1 pouch (7.6 oz) Yoplait® Frozen Smoothie triple berry

1 can (14 oz) sweetened condensed milk (not evaporated)

2 cups frozen (thawed) whipped topping

6 (2-inch) white meringue cookies, coarsely chopped

Fresh strawberries, raspberries or blueberries, if desired

Fresh mint, if desired

1. Line 8x4-inch loaf pan with foil, leaving edges of foil hanging over sides of pan. In blender, empty contents of smoothie pouch. Add sweetened condensed milk. Cover; blend on high speed 1 to 1 1/2 minutes, stopping blender to scrape down sides as necessary, until smooth.

2. Pour into large bowl. Fold in whipped topping until blended. Gently fold in meringue cookie pieces. Pour mixture into foil-lined loaf pan. Meringue pieces will float to top of mixture. Freeze at least 8 hours until firm.

3. To serve, use foil to lift frozen loaf from pan. Pull back foil. Cut into eight 1-inch slices. Serve immediately. Serve with fresh berries and mint, if desired.

These are traditional recipes served at English tea parties, so they’re a perfect fit for your Royal Wedding viewing party. The wedding will take place at 1 a.m. PST, 4 a.m. ET, so this might be breakfast for some of us!