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Serves 6


8 oz. shortcrust pastry crust
8 oz. pork sausages
1 tbsp. sunflower oil
1 red onion, finely chopped
3 small sweet peppers, green, red and yellow, sliced
1 oz. all-purpose flour
1 cup milk
salt and pepper to taste
1 egg, beaten
2 tsp. mixed Italian herbs


Heat oven to 375 F (190 C). Grease 9 inch pie dish and put pastry crust right side up in dish.

Heat sunflower oil. Fry sausages and red onion for 10 minutes. Remove from heat and slice sausages as thinly as possible. Reheat for 2 minutes and stir in all-purpose flour. Stir continuously until oil is absorbed. Remove from heat and gradually stir in milk. Form a paste first and then a smooth sauce. Bring to boil, stirring continuously. Add seasonings and continue to stir until thickened. Remove from heat. Allow to cool.

Put one layer of peppers in pastry case. Add herbs to egg and beat for 1 minute. Whisk egg mixture into pork mixture. Pour half of mixture on top of peppers. Add rest of peppers and rest of mixture. Cook for 45 minutes until golden brown and set. Serve with red and green salad, buttered rolls and boiled potatoes.