Preheat oven to 200°c.
Unroll pastry and press into a 24cm, loose-bottomed quiche tin.
Arrange pork sausages in pastry casing and brush well with tomato jam.
Add butternut pumpkin, drizzle with olive oil and season.
Brush edges of the pastry with egg wash.
Bake for 40–45 minutes or until cooked and golden brown.
Serve garnished with watercress.
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