Sweet Piquante Pepper/Peppadew Baskets
Ready In: 35 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
- Enjoy!
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