What To Do
Chop the sweet potato into even sizes and place on a tray. Drizzle with olive oil and season and roast at 180’c for 35-45mins (depending on the size of the pieces) until soft when tested.
Snip the sausages into smaller pieces using clan scissors. Pan fry until golden. Remove the pieces and set aside but keep the fat in the pan.
Return the pan with the fat to the heat (this is going to be the base of our bechamel sauce instead of butter). Add the flour and mix well until smooth. Then add the warm vegetable stock and continue mixing until thick and smooth. Add the herbs and cook for 5-10mins (this will ensure the flour gets cooked).
Remove the sweet potatoes from the oven (turn the oven to 200’c now) and simply smash with a fork. In the same tray mix the sausages and sauce.
Place some of the filling onto a piece of puff pastry and brush the edges with a little egg, then place another piece of pastry on top. Seal the edges with a fork. Place on a tray or into a mold and brush all over with egg. Place in the oven and bake for 20-25mins until golden and crunchy.