Recipe: Pepperpot pork pies, on

Pepperpot pork pies. Photo: William Meppem
Photo: William Meppem

These intensely flavoured spicy pies are packed with roasted capsicum and a chilli-rich spice paste of your choosing in the filling. Thai red curry paste and tandoori curry paste both work well here. Brush the top of the puff pastry with a teaspoon of the paste whisked with the beaten egg for an extra flavour boost. For the filling I pot-roast 500g chopped pork shoulder with four chopped onions for a couple of hours in the oven at 150C but you can use leftover cooked pork.

For the recipe head on over to the Good Food Australia website.

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