Filo-crunch pepper pie recipe

  • Serves 2
  • 15 mins to prepare and 20 mins to cook
  • 1144 calories / serving
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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.

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.

See more Red pepper recipes

Recipe taken from the SORTED Food recipe collection. 

 

 

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  • 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
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  • Energy 273kj 1144kcal 14%
  • Fat 8.1g 12%
  • Saturates 2.7g 14%
  • Sugars 13g 14%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 41.9g Protein 8.1g Fibre 5.5g

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