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

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Method:

1. Preheat the oven to 400°F /200°C/gas 6. Butter a 10-inch (25-cm) springform pan.

2. 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.

3. Use a fork to prick the pastry all over. Bake for 15-20 minutes, or until puffed and golden brown.

4. 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.

5. Beat the eggs, cream, Parmesan, and paprika in a small bowl.

6. Pour the beaten egg mixture into the bell pepper mixture, blending well.

7. Pour the mixture into the baked pastry base. Bake for 15-20 minutes, or until firm to the touch.

8. Transfer to a serving plate and serve hot or at room temperature.