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.Recipe reprinted with permission of Eskort.com. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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