Ingredients
• 3 sheets frozen puff pastry, partially thawed
• 16 chevapi sausages
• 1 egg, beaten
• 2 tsp poppy seeds
• 600g waxy potatoes, peeled, chopped
• 200ml cream
• 100g unsalted butter, softened
• 1/2 tsp ground nutmeg
• Sea-salt flakes and freshly ground black pepper, to season
• 2 brown onions, finely sliced
• 2 cloves garlic, minced
• 1/4 cup port
• 1 cup chicken stock
• 3 tsp cornflour
• 2 Tbsp water
Method
-
Preheat oven to 180°C. Line 2 oven trays with baking paper. Cut each pastry sheet into 2cm strips. Join 3 strips together, end to end. Repeat with remaining strips. Roll 2 sausages together to form 1 sausage, then repeat with remaining sausages so you have 8 in total. Wrap pastry strips around sausages in a spiral pattern, overlapping each layer. Put on prepared trays, brush with egg and sprinkle with seeds. Bake for 25 minutes or until golden.
-
Meanwhile, put potato in a large saucepan of boiling water and cook until tender. Drain, then press through a fine sieve into pan. Put cream in a small saucepan over a low heat and bring to the boil. Beat in 75g of the butter until smooth. Add nutmeg and season.
-
Heat remaining butter in a medium saucepan over a medium heat. Add onion and garlic and cook for 5 minutes or until lightly browned. Add port and stock, bring to a simmer, then season. In a small jug, stir cornflour and water until cornflour dissolves. Whisk into onion mixture and simmer until thickened.
-
Divide mash between plates and top with sausage rolls and onion gravy to serve.