Recipes

Pepperonata puff pie with feta and olives

Paul Flynn's face
Paul Flynn
Sat Jul 3 2021 - 05:55
Serves: 6
Course: Main Course
Cooking Time: 1 hr 10 mins
Ingredients
  • 50mls olive oil
  • 2 cloves of garlic, peeled and sliced
  • 2 red peppers, deseeded and sliced
  • 2 yellow peppers, deseeded and sliced
  • 2 onions, peeled and sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tin chopped tomatoes
  • 1 tbsp honey
  • A pinch of chilli flakes
  • Salt and pepper
  • 200g feta cheese
  • 16 lareg stoned olives, roughly chopped
  • 1 roll of puff pastry
  • 1 egg beaten with a little milk
  1. Set the oven to 185 degrees.
  2. Put the olive oil in a pan with the garlic, peppers and onions.
  3. Cover and cook gently for 20 minutes until everything softens.
  4. Add the cumin and coriander and continue to cook for a further 10 minutes, uncovered.
  5. Add the tomatoes, honey and chilli. Cook a little longer until the mixture gets sticky, season then transfer to a casserole dish.
  6. Crumble the feta over the top followed by the olives, allow to cool.
  7. Unfold the pastry (it will be easier if you let it come up to room temperature) then lay it over the casserole.
  8. Brush with the beaten egg and score the pastry lightly to make an attractive pattern. Scatter a few more chilli flakes over the top for effect.
  9. Bake for 30 minutes until golden. Serve with a crisp green salad.
Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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