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Mixed-pepper & goats’-milk cheese puff-pastry plait

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Recipe Ingredients

  • 350g ready-roasted mixed peppers (drained weight)
  • 400g to 500g ready-rolled puff pastry
  • 50g soft goats’-milk cheese
  • 2 thyme sprigs, leaves removed
  • freshly ground black pepper
  • 1 medium egg, beaten
  • ½ tsp poppy seeds

Recipe Directions

  1. Preheat oven to 190°C. Put the drained peppers on kitchen paper and dry thoroughly with more kitchen paper.
  2. Unwrap the pastry and put on a baking tray so the short end is in front of you. Spread the goats’-milk cheese in a line towards you down the middle third of the pastry, then top with peppers. Sprinkle over thyme leaves and season well with freshly ground black pepper.
  3. With a sharp knife, cut 2cm-wide slits, running from 1cm away from the peppers to the edges of the pastry, slanting the slits towards you. Brush pastry with beaten egg.
  4. Fold the pastry ends over the filling, then, starting at the end furthest from you, fold pastry strips, alternating sides, over the pepper mixture to give a plait effect. Brush top with beaten egg, then sprinkle with poppy seeds.
  5. Cook the plait for 30 to 40 minutes or until pastry is golden. Serve warm or at room temperature.


Each Serving: About 924kJ, 14g fat (1,5g saturated), 21g carbohydrate (4g total sugars).

Tip: Drain and dry the peppers carefully to ensure the pastry doesn't become soggy.

Each Serving:

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