Galician pork and pepper pie from All New Complete Cooking Light Cookbook by Cooking Light Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on December 31, 2018

    Based on the ingredients I expected this to be a winner but was disappointed. The filling smelled great while cooking and I did substitute crumbled cooked chorizo sausage for the Serrano ham (I did not have any and thought the sausage would up the flavour) but still I was surprised at the lackluster flavour of the meat mix. Lots of tweaking with additions from spice cupboard / fridge went in before filling the crust. I was also excited to try an olive oil pastry but this one turned out more like a heavy flatbread crust (however it did roll out beautifully). I will keep looking for a good recipe for this style of crust but I won't repeat this particular meat pie.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.