TIME: 85min
SERVINGS: 1 medium baking dish
DIFFICULTY: 3

INGREDIENTS:

For the pastry:

• 200g strong flour
• ¼ tsp salt
• 100g cold butter, cubed
• 2 egg yolks, beaten

For the filling:

• 3 tbsp olive oil
• 2 large onions, sliced
• 1 Florina pepper, sliced
• 1 hot chilli pepper, finely chopped (or a pinch of spicy boukovo flakes)
• 1 garlic clove, finely chopped
• ½ bunch parsley, finely chopped
• 2 large traditional Karditsa sausages, chopped into small pieces
• Salt, to taste
• Freshly ground black pepper

METHOD:

For the pastry:

Sift the flour into a bowl, add the salt, and mix.

Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse crumbs.

Add the beaten egg yolks, keeping a small amount aside for glazing.

Knead the mixture gently until it forms a smooth dough.

Wrap the dough in cling film and refrigerate for a short while.

For the filling:

Heat the olive oil in a large frying pan and sauté the onions.

Add the Florina pepper, hot chilli pepper, and garlic, continuing to sauté for 5 minutes.

Stir in the parsley, salt, freshly ground black pepper, and sausage pieces. Remove from the heat.

For assembling the pie:

Preheat the oven to 180°C.

Divide the dough into two portions, with one slightly larger than the other.

Roll out the larger portion and line a round baking dish with it.

Pour in the sausage filling and spread it evenly.

Roll out the second piece of dough and place it over the filling.

Brush the edges of the bottom pastry with the reserved beaten egg and press the top layer down, crimping the edges together to seal.

Make three small slits in the centre of the pastry to allow steam to escape.

Brush the top with the remaining beaten egg yolk.

Bake in the preheated oven at 180°C for approximately 50 minutes.