Filo Crunch Pepper Pie

This pie is really delicious and seasonal. By using filo pastry instead of a thicker pie filling it is a lot lighter and less 'stogey' in comparison. The selection of vegetables used makes this Tesco recipe a really nice dish which is simple to make.

3 red peppers, deseeded and diced
1 red onion, diced
1 courgette, diced
3 tomatoes, deseeded and diced
1 clove garlic, finely chopped
olive oil
1 tbsp capers
handful frozen prawns
4 sheets filo pastry
knob of butter, melted

1.)Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a pan and add the peppers, onion, courgette and tomatoes. Cook until they start to soften, then stir in the garlic and capers. Fry for a few minutes more, then stir in the prawns.
2.) Place the cooked vegetable mixture into a colander briefly to get rid of excess liquid, then transfer straight into an ovenproof dish and season.
3.) Cut the pastry sheets into 4 even squares, then scrunch each one into a very loose ball. Scatter the scrunched up balls over the top of the vegetable mixture.
4.) Brush lightly with the melted butter and place in the oven for 10-12 minutes, until the prawns are cooked through and the pastry is golden and crisp. You could serve it with freshly steamed vegetables.

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