Prep 20 mins
Cook 15 mins
These are little hot bites! These are awesome! My friend had these at a celebration for 30 guests and they kept making them all nice and fresh!! The looked so great and taste even better! Got the recipe and then tried to find out more about them! Peppadew is the brand name of sweet piquanté peppers grown in the Limpopo province of South Africa. This type of piquante peppers was discovered and isolated in the 1990s. The name is derived from "Pepper" and "dew". Although the pepper is sometimes described as a cross between a pepper and a tomato, this description is not botanically accurate, and refers only to the resemblance in color and size between Peppadew and cherry tomatoes.
- 7 ounces phyllo pastry
- 2 tablespoons olive oil
- 2 medium courgettes, cut into small slices
- 8 ounces button mushrooms, sliced
- 1 crushed garlic clove
- 2 teaspoons tomato puree
- 2 teaspoons sugar
- 12 chopped peppadew peppers (PEPPADEW Sweet Piquante Peppers)
- 1 -2 tablespoon peppadew pepper juice (PEPPADEW Sweet Piquante liquid)
- 2 ounces melted butter
- Take 2 tbsp of liquid from a 14.75 oz jar of Peppadew Sweet Piquante Peppers.
- Gently fry the courgettes, mushrooms, garlic, tomato puree and sugar in the olive oil until soft.
- Add the Sweet Piquante Peppers and their liquid and season to taste.
- Put 8 small upturned ramekins on a baking sheet. or small muffin tins.
- Brush with melted butter.
- Cut filo pastry sheets in half and layer 3 pieces over the mould, brushing each sheet with melted butter.
- Bake for 10-12 minutes until golden brown at 400°F.
- Gently reheat the mixture and pile into the ramekins.