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Now that we well into winter, a hot pot of stew is always comforting. For this recipe I encased sweet bell peppers with puff pastry ….and voila !!! what do we have? Crispy Flaky pasty plus warm wholesome stew equals … comforting Hearty Pepper Pot Pies….Just loving these 🙂 this is how I made it…
Preparation: 15 minutes Cooking time: 20 minutes Baking time: 30 – 45 minutes Serves: 2
1 tbsp (15ml) olive oil or a 2 knobs of butter
1-2 red chillies roughly crushed
1 medium potato, washed peeled and cut into small square pieces
1/3 cup finely chopped carrots
½ tsp salt (adjust accordingly)
1 tsp crushed garlic
½ cup (125ml) chopped gem tomatoes or mini Italian tomatoes
¾ cup sliced leeks
¾ cup celery leaves roughly chopped
¾ cup water
1 tsp (5ml) freshly crushed black pepper
2 big bell pepper (any colour will do)
400g puff pastry (thawed)
¼ full cream milk
This is how 🙂
Heat the oil or butter in a pot. Add the crushed chillies and sauté this for a few seconds.
Toss in the potatoes, carrots and salt, give it a good stir, cover the pot with a lid and cook this for 5-8 minutes – stirring from time to time.
Add the garlic – give it a good mix – cook for a few seconds.
Add the tomatoes – stir and cook for 3 minutes
Toss in the leeks, celery leaves and black pepper – stir this well – cook for 2-3 minutes
Pour in the water and cook until potatoes are soft – 5 minutes (should the water dry out before the potatoes cook, just a little more as we do need this to have a slight gravy) Once this is cooked, remove it from the heat and let it cool down
Pre heat the oven at 200 c
To create a pepper pot, you can slice off a piece, along the width or height of the pepper, just enough to create a nice opening. Remove the seeds.
Lightly roll out the pastry. Now carefully divide this into two pieces by roughly measuring how much is needed to cover the peppers.
Place the pepper into the pastry and gently fold over the pastry securing it into the opening of the pepper. Do not fold the pastry all the way down into the pepper because it will not cook. The pastry does tend to become very thick when folding into the peppers – use your fingers and press it, too thin it out. Cut of the excess pastry.
Spoon in the cooked stew. You may place strips of pastry over the opening….more or less as you like.
Brush the entire pastry pot with milk before you place in the oven
Bake for 30 – 45 minutes or until cooked.
Serving suggestions: This is just perfect as it is….:-) do enjoy
2. Cut the peppers as follow:
3. cover peppers with pastry
4. Wholesome stew filling
5. beautiful Pepper Pot Pies