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Filo-crunch pepper pie recipe
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8 ratings
Cheat your way to the perfect pie, with a pastry top that gives you a satisfying golden crunch before you hit a tasty medley of Mediterranean vegetables and prawns. See method
Ingredients
- 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
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1115kj
273kcal
14%
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Fat
8g
12%
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Saturates
3g
14%
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Sugars
13g
14%
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Salt
0.7g
12%
of the reference intake
Carbohydrate 41.9g
Protein 8.1g
Fibre 5.5g
Method
- 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.
- Place the cooked vegetable mixture into a colander briefly to get rid of excess liquid, then transfer straight into an ovenproof dish and season.
- 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.
- 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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