- 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
- Preheat oven to 190°C. Put the drained peppers on kitchen paper and dry thoroughly with more kitchen paper.
- 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.
- 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.
- 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.
- 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.