Filo-crunch pepper pie recipe
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- Serves 2
- 15 mins to prepare and 20 mins to cook
- 273 calories / serving
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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Shop ingredientsEach serving contains
- Energy
- 1115kJ 273.0kcal
- Fat
- 8g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 13g
of the Reference intake
Carbohydrate 41.9gProtein 8.1gFibre 5.5g
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- 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
