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Cut each of the sausages into 3 equal pieces.
Heat a drizzle of oil in a large non-stick pan that you can use on the hob and in the oven.
Heat a drizzle of oil in the pan and add the sausages.
Fry on a medium heat for 5 minutes.
Set them aside and add another drizzle of oil to the pan.
Add the sliced leek and kale to the pan and fry on a medium heat for 3-5 minutes until soft.
Return the sausages to the pan with the double cream, stock, Rosemary, parmesan and butter beans.
Season with salt and pepper.
Bring to the boil and simmer on a medium heat for 5 minutes until the sauce has thickened.
Leave to cool for around 20 minutes.
Heat the oven to 200C fan
Unroll the sheet of puff pastry.
Cut out flower shapes (big and small) until you have enough to cover the pie filling.
Place the pastry flowers on top of the filling, right up to the edges, overlapping so there are no gaps.
Brush the pastry flowers with beaten egg.
Bake in the oven for 25 minutes, or until cooked.