Serves 4
Directions
- 1Heat oil in a pan and fry sausages for 7 minutes.
- 2Set sausages aside.
- 3Add more oil, add sliced red onion, and fry on medium heat for 5 minutes, stirring regularly.
- 4Add sliced cavolo nero and fry for 5 more minutes until the vegetables soften.
- 5Stir in the flour on the heat until it disappears.
- 6Slowly add the stock a little at a time, bringing it to the boil each time before adding more, stir continuously.
- 7When all the stock is used, season with salt and pepper and stir in the honey, dijon mustard and Thyme.
- 8Cut each sausage into 6 pieces and return it to the pan.
- 9Pour the mixture into an oven proof pie dish approximately 30cm x 20m
- 10Microwave the frozen mash to packet instructions, season it and give it a good stir
- 11Use an ice cream scoop to make 5 or 6 equal mash balls.
- 12Place them between the sausages at equal intervals.
- 13Allow the mixture to cool for a few minutes.
- 14Cut out the star shapes from the pastry.
- 15Heat the oven to 190C (fan)
- 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 mins
Ingredients
- drizzle 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 leaves from thyme
- 350 g frozen mash
- 1 sheet puff pastry
- 1 egg
Equipment
large non-stick panoven proof pie dishmicrowaveoven
Tips
- Turning the recipe into a veggie version is really easy.
- Frozen mash helps to make the process faster.
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