Piquanté Pepper Pork Sausage Pies

Prep Time

10min

Cook Time

20min

Total Time

30min

Serves

4

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

Serve with a summer salad.