Piquanté peppers pork sausage pies

By YOU Digital
16 March 2020


Preparation: 10 Min | Cooking: 20 Min | Serves 4

These easy pies filled with pork sausage meat, piquanté peppers and creamy feta have loads of deliciousness crammed into the shortest cooking time.


375g Eskort Peppadew® Peppers and Feta Pork Sausage, removed from the casings

1 red onion, finely chopped

15ml (1T) sage, chopped

1 garlic clove, chopped

5ml (1t) white pepper

125ml (½c) feta cheese

125ml (½c) Peppadew® Peppers, chopped

1 sheet puff pastry

1 egg for eggwash


  • Preheat the 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 (we use repurposed tuna tins) with nonstick cooking spray and fill them with the pie filling.
  • Cut the pastry into circles slightly bigger than the pie dishes and place on top of the pies.
  • Pinch down the edges and brush the pastry with egg wash.
  • Bake for 20 minutes or until pastry tops are golden and flaky.
  • Serve with a summer salad.

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