Serve with a summer salad.
Piquanté Pepper Pork Sausage Pies
Ingredients
- 375g Eskort Peppadew® Peppers and Feta Pork Sausage, removed from the casings
- 1 red onion, finely chopped
- 15 ml (1 T) sage, chopped
- 1 clove garlic, chopped
- 5 ml (1 t) white pepper
- 125 ml (½ C) feta cheese
- 125 ml (½ C) Peppadew® Peppers, chopped
- 1 sheet puff pastry
- 1 egg
Method
- Preheat oven to 200°C.
- For the filling, combine sausage meat, onion, sage, garlic, white pepper, feta and peppers in a large mixing bowl.
- Grease small pie dishes (we 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 are golden and flaky.
Serve
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