Pork and green peppercorn pie

By Drum Digital
15 February 2019


Preparation: 40 min | cooking: about 2 hrs | serves 8-10



1,5-2kg stewing pork

salt and white pepper

15ml (1T) olive oil

1 onion, quartered

2 bay leaves

250ml (1c) chicken or vegetable stock


15ml (1T) olive oil

2 onions, chopped

4 garlic cloves, crushed

2 carrots, peeled and chopped

300-350g mixed mushrooms, cut into chunks

30ml (2T) flour

30ml (2T) green peppercorns, roughly chopped

grated zest of 2 lemons

handful of fresh parsley, chopped

handful of fresh coriander, chopped


To finish

2 rolls (400g) puff pastry

1 egg yolk whisked with 10ml (2t) water



  • Season the meat with salt and pepper.
  • Heat the olive oil in a pressure cooker and brown the meat in batches. Add the onion, bay leaves and stock, and cover with water.
  • Cook under pressure for 1-1½ hours or until the meat is soft and falling off the bone.
  • Remove the meat from the pot and retain the liquid. Remove and discard any bones, skin and excess fat.


  • Heat the olive oil in a deep pan and fry the onions and garlic until fragrant. Add the carrots and mushrooms and fry until done.
  • Sprinkle the flour over the vegetables and mix well. Add 250ml (1c) of the cooking liquid from the pork and stir through.
  • Simmer over medium heat, stirring occasionally, until the mixture has thickened slightly.
  • Turn down the heat and add the pork. Add more of the cooking liquid if the mixture looks too dry.
  • Add the rest of the ingredients and season with salt if needed. Take the filling off the heat and let it cool completely.
  • Transfer the filling to a large pie dish or divide between two medium pie dishes.


  • Roll out the pastry on a lightly floured surface. Cover the pie dish(es) with the pastry and cut off the excess.
  • Tuck the pastry snugly over the filling and crimp the edges.
  • Decorate the pies with the excess pastry if you like.
  • Make a slit in the middle of the pastry lid on the pie(s).
  • Transfer to aluminium freezer dishes and cover with clingfilm if you plan to cook them later.
  • To complete, defrost if necessary, brush lightly with the egg wash and bake in a preheated oven at 180°C for 25-30 minutes or until the pastry is golden brown.

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