What a wonderful, hearty pie! If chilies are not spicy enough for you, you can spice things up a little by using spicy sausages! In that case, serve with strained yogurt on the side or a nice green salad to cool things down a bit.

Serves: 6-8 Prep. time: 25′ + 30′ waiting Cooks in: 60′ Ready in: 1:25′

For the dough
400 g flour
¼ tsp salt
200 cold butter, diced
2 egg yolks

For the filling
2 large pork sausages (not spicy), diced
3 tbsp extra-virgin olive oil
2 large onions, sliced
1 large sweet red pepper, chopped
1 red chili, finely chopped
1 large garlic clove, finely chopped
½ bunch parsley, finely chopped
salt, pepper

Step 1
Dough: Sift flour in a large bowl and mix with salt. Add cold butter and mix with your fingertips until you get a dough that looks like sand. Stir in egg yolks (reserve a little egg yolk for brushing the surface of the pie). Knead with your hands until you get a smooth dough. Cover with wrap and fridge.

Step 2
Filling: Heat olive oil in a large frying pan and cook onion for 1 minute on medium heat. Add all peppers and garlic and cook for 4 minutes. Stir in parsley, season with salt and pepper. Add sausage, give a good stir for 1 minute and remove pan from heat.

Step 3
Preheat oven at 180°C/fan. Divide dough into 2 pieces (one bigger than the other). Roll out the bigger piece into a phyllo sheet. Cover the bottom of the pan and the sides with the phyllo. Spread the filling, roll out the second phyllo and cover the filling. Pinch the edges to seal the stuffing and brush with egg yolk. Using a knife slash your pie crust as these holes allow steam to escape.

Step 4
Bake for approximately 50 minutes. Serve warm.

Photo / Food styling: Antonia Kati

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