Spanish pork, pepper and chorizo pie IngredientsShortcrust pastry240g (2 cups) cake flour5ml (1 tsp) salt125g butter, cubed2 extra-large egg yolks, beaten30-45ml (2-3 tbsp) ice waterFilling15ml (1 tbsp) butter15ml (1 tbsp) oil2 large onions, finely chopped1 red pepper, seeded and chopped1 green pepper, seeded and chopped1 red chilli, seeded and finely sliced1-2 cloves of garlic, finely choppedSmall bunch of parsley, chopped1 large chorizo sausage (plain or peri-peri), cubed250g pork fillet, finely diced100g smoked ham, in one piece, cubedSalt and freshly ground black pepper1 extra-large egg, beatenMethodFor the pastry, place flour and salt in a food processor. Add the butter a couple of blocks at a time and process until it looks like breadcrumbs. Combine the eggs and water and use to bring dough together. Remove and knead gently. Cover and refrigerate while you prepare the filling.For the filling, melt the butter and oil and fry the onions gently for 10 minutes until softened. Add the peppers, chilli and garlic and fry for 15 minutes. Stir in the parsley. Cool and add the chorizo, pork and smoked ham. Season.Roll out pastry and use to line a greased pie dish. Spoon filling into shell. Brush edges of pastry with egg and roll out last of pastry to make a lid. Top pie with lid, crimping the edges. Brush with a beaten egg and bake in an oven, preheated at 180°C, for 50 minutes. Allow to cool. Serves 6..