The only pepper that really works in this pastry is the black variety. Once it has been milled, I strain it through a sieve, taking out any over-coarse lumps. I use this recipe for savoury flans and quiches.
Rub the butter into the flour with the black pepper until it resembles breadcrumbs. Add the egg and 1–2tablespoons of very cold water to give a good pastry texture. Wrap in cling film and leave to rest in the fridge before rolling.