Inspirational Pork Pies

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  • Pie Filling:
  • 750 g Eskort Gold Medal Pork Sausages
  • 250 ml grated carrot
  • 250 ml onion, chopped
  • 1 clove garlic
  • 45 ml thyme, chopped
  • 45 ml sage, finely chopped
  • 30 ml English hot mustard
  • 30 ml golden syrup
  • 250 ml oats
  • 65 ml Worcestershire sauce
  • 2 rolls shortcrust pastry
  • 1 egg
  • oil for cooking


  • Preheat the oven to 190°C.
  • In a saucepan fry the carrot, onion, thyme, sage and garlic over a moderate heat until soft. Allow to cool.
  • Remove the sausage meat from the casings
  • In a large a mixing bowl, add the carrot mixture, sausage meat and fillings ingredients and mix well.
  • Form the mixture into patties and refrigerate.
  • Roll the pastry on a flour-dusted surface and cut into circles slightly bigger than the pattie and set aside. Allow two circles for each pie.
  • Place a pattie on a pastry cut-out and fold the pastry around the pattie.
  • Brush egg wash on another pastry cut-out.
  • Enclose the pattie with the second pastry cut-out.
  • Pinch the pastries together to enclose the pattie. Repeat until all of the patties are enclosed in pastry.


Freeze and reheat as needed.