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.
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Recipe taken from the SORTED Food recipe collection.