Piquanté peppers pork sausage pies


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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