What’s for dinner? Piquanté peppers pork sausage pies

In little time and with even less effort you could be devouring this pie crammed with sausage meat, creamy feta cheese and sweet piquanté peppers all covered in a flaky blanket of golden puff pastry.

Serves 4

You’ll need: 375g Eskort Peppadew Peppers and Feta Pork Sausage, removed from the casings; 1 red onion, finely chopped; 15ml sage, chopped; 1 clove garlic, chopped; 5ml white pepper; 125ml feta cheese; 125ml Peppadew Peppers, chopped; 1 sheet puff pastry; 1 egg.

How to:

Preheat oven to 200°C.

For the filling, combine the sausage meat, onion, sage, garlic, white pepper, feta and peppers in a large mixing bowl.

Grease small pie dishes (you can use repurposed tuna tins) and fill them with the pie filling.

Cut pastry into circles slightly bigger than the pie dishes and place on top of the pies.

Pinch down the edges and brush pastry with egg wash.

Bake for 20 minutes or until pastry tops is golden and flaky.

Serve with a summer salad.

* Recipe & image by Eskort.

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