Cooking Time: 45 minutes
Preparation Time: 40 minutes

Serves: 8



Eskort Gold Medal Pork Sausages, chopped

500 g

butternut, diced

250 g

mushrooms, diced

1 packet

mushroom sauce

125 ml tub


2 packets

frozen rolled puff pastry



15 ml

sweet basil


egg, beaten


Roast the butternut at 220°C for 40 minutes.

Make packet mushroom sauce according to instructions and set aside.

Fry onion and mushroom in olive oil until brown. Add chopped Pork Sausages to pan and fry for 5 minutes then add cream, mushroom sauce and sweet basil.

Line 2 small pie tins with puff pastry and blind bake for 15 minutes.

Add the creamy pork filling and butternut.

Cover the top of both pie tins with puff pastry, brush with egg and bake at 180oC for 35 - 45 minutes.

Download recipe.

FFor a Banting/healthier option, try the following:

Replace the pastry crust with a sweet potato crust instead. Cut thin slices of sweet potato discs and lay over the bottom of a the pie tin and up the sides. Spray with some cooking spray and bake for 10 minutes before you add your filling. Proceed as per the recipe above once your sweet potato crust has baked, adding a layer of sweet potato as your pie-crust top.