SERVINGS

Serves 2 People

INGREDIENTS

300g Home Made Pastry or Puff Pastry ( See Home Made Pastry Recipe )
150ml Sour Cream
120g – 140g Mortadella Bologna
50g Grated Parmigiano Reggiano
1 Raw Egg
1 Green or Red Pepper ca. 200g
1/2 Teaspoon Rosemary

SUGGESTED PANS AND DISHES

1 Medium Sized Flat Baking Tray
1 Medium Sized Mixing Bowl

PREPARATION

! Pastry Tip : Although puff pastry can be used, you may prefer to make your own. For details, click Home Made Pastry Recipe.

Line baking tray with greaseproof paper and grease.

Cut Mortadella into strips approximately 2cm x 1cm and add to mixing bowl ( Tip : Roll up Mortadella first to cut multiple layers ).

Dice the pepper into cubes of approximately 5mm and add to mixing bowl.

Add sour cream, Parmigiano Reggiano and rosemary to mixing bowl. Mix thoroughly.

As this recipe is for two pies, divide the pastry and mixture into two equal portions and prepare each in the following manner :-

Roll out the pastry into a circle of approximately 26cm diameter and paste the edge with egg white.

Add the mixture to one half of the base ensuring that sufficient room is left around the edge so that when folded, it may be sealed.

With each pie now folded in half, press with thumb and teaspoon around the edge to ensure the contents are secure.

For decoration, any remaining pastry can be cut into shapes and secured to the pies with egg white.

Place each pie on the baking tray and put in refrigerator for 15 minutes.

Pre-heat oven to 200C.

Brush the top of each pie with egg yolk.

Bake in lower third of oven for 20 – 25 minutes at 200C. For fan assisted ovens, 180C is recommended.

Serve with a mixed salad.

! Serving Tip : If desired, smaller pies can be made by dividing the mixtures accordingly.