Green peppercorn and pork pie

Green peppercorn pie filled with stewed pork (PHOTO: Drum)
Green peppercorn pie filled with stewed pork (PHOTO: Drum)
Prep Time: 40 min
Servings: 8-10
Cooking Time: About 2hrs
  • - 4 garlic cloves, crushed
  • 30ml - flour
  • 30ml - green pepper-corns, roughly chopped
  • 1,5-2kg - stewing pork
  • - 2 bay leaves
  • - handful of fresh coriander, chopped
  • 250ml - chicken or vegetable stock
  • - 1 onion, quartered
  • - 2 carrots, peeled and chopped
  • - handful of fresh parsley, chopped
  • - rated zest of 2 lemons
  • - 1 egg yolk whisked with water
  • - salt
  • 300-350g - mixed mush-rooms, cut into chunks
  • - salt and white pepper
  • 15 ml - olive oil
  • - 2 onions, chopped
  • 400g - 2 rolls puff pastry
  • 15ml - olive oil
Season the meat with salt and pepper.

2 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.

3 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.

5 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.

6 Add the rest of the ingredients and season with salt if needed. Take the filling off the heat and let it cool completely.

7 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.

9 Make a slit in the middle of the pastry lid on the pie(s). Transfer to aluminum freezer dishes and cover with cling film 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.