Serves 4
Directions
- 1Add sausages to a pan with oil and fry until no longer pink.
- 2Set sausages aside.
- 3Add red onion to the pan with a little bit of oil.
- 4Fry for 5 minutes while stirring.
- 5Add the sliced kale and fry for 5 more minutes until the vegetables are soft.
- 6Stir in the flour on the heat until it disappears.
- 7Slowly add the stock little by little, bringing it to boil, stir continuously.
- 8Add honey, mustard and thyme.
- 9Cut each sausage into 6 pieces and return it to the pan.
- 10Pour the mixture into an oven-proof pie dish.
- 11Microwave the frozen mash per packet instructions, season it and give it a good stir.
- 12Use an ice cream scoop to make equal mash balls. Place them between the sausages.
- 13Allow the mixture to cool for a few minutes.
- 14Cut out the star shapes from the pastry.
- 15Heat the oven to 190C.
- 16Lay the pastry shapes over the sausages, overlapping slightly, so there are no gaps.
- 17Brush the top with beaten egg, before baking in the oven for 25 minutes.
Ingredients
- for frying oil
- 8 cumberland sausages
- 2 large red onion
- 5 cavolo nero leaves
- 2 tbsp plain flour
- 550 ml chicken stock
- salt
- ground black pepper
- 1 tbsp honey
- 1 tsp dijon mustard
- 3 sprigs Thyme leaves
- 350 g frozen mash
- 1 sheet puff pastry
- 1 egg
Equipment
non-stick panoven proof pie dishmicrowaveoven
Tips
- Easy to do a veggie version.
- Uses frozen mash so you don't have to spend ages making it!
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