Vegetarian
Recipes - Bell Pepper Savory Pie Recipe
Bell Pepper
Savory Pie
Ingredients
Serve
6-8
8 oz/250 g frozen puff pastry, thawed
whites of 4 leeks, cut into small rounds
2 red bell peppers/
capsicums, seeded, cored, and cut into small squares
3 small red chile peppers,
finely chopped
3 tbsp butter
1 tbsp water
3 eggs, lightly beaten
3/4 cup/180 ml light/single cream
6 tbsp freshly grated Parmesan cheese
1/4 tsp paprika
Method:
Preheat
the oven to 400°F /200°C/gas
6.
Butter a 10-inch (25-cm)
springform pan.
Unfold or unroll the puff pastry on a lightly floured
surface. Line the base and sides of the prepared baking
pan, trimming the edges to fit.
Use a fork to prick the pastry all over.
Bake for 15-20
minutes, or until puffed and golden brown.
Cook the leeks, bell peppers, and chile in the butter
and water in a medium saucepan over medium heat for 20
minutes.
Season with salt and remove from the heat.
Beat the eggs, cream, Parmesan, and paprika in a small
bowl.
Pour the beaten egg mixture into the bell pepper
mixture, blending well.
Pour the mixture into the baked pastry base.
Bake for 15-20
minutes, or until firm to the touch.
Transfer to a serving plate and serve hot or at room
temperature.