Red Bell Peppers in Puff Pastry
Hojaldre de Pimientos Morrones
Ingredients
- ½ pound puff pastry dough homemade or store-bought
- 1 large egg yolk lightly beaten with 1 teaspoon water
- 4 medium red bell peppers or 8 jarred piquillo peppers
- Kosher or sea salt
- Freshly ground black pepper
- Olive oil for brushing
- Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- ½ cup cold butter cut into pieces
Instructions
- Preheat the oven to 425°F.
- Roll out puff pastry to ⅛-inch thickness and cut into 4 (5 x 3-inch) rectangles.
- Brush pastry tops with egg yolk and bake for 10-11 minutes or until golden.
- Let cool.
Roast Bell Peppers:
- Preheat the oven to 500°F.
- Roast bell peppers in a pan, turning once, for 20 minutes until skin is bubbled and charred.
- Cover roasted peppers with foil for 15 minutes, then peel, core, and seed them.
Pepper Sauce:
- Cut 2 bell peppers into 8 (1-inch) strips.
- Process the remaining 2 bell peppers until smooth and strain into a small saucepan.
- Season with salt and pepper, bring to a simmer, and simmer for 1 minute.
Hollandaise Sauce:
- In a small saucepan, whisk together egg yolks and lemon juice.
- Add half of the butter, heat over low heat, whisking until melted.
- Add the remaining butter, whisk until melted and the sauce is thickened.
Assembly:
- Preheat the oven to 450°F.
- Split puff pastry rectangles horizontally.
- Hollow out the center of each bottom half.
- Fill the depression with pepper sauce, arrange 2 bell pepper strips on top, season with salt.
- Cover with 1 tablespoon hollandaise sauce, place on a cookie sheet, and bake for 2 minutes.
- Cover with reserved pastry tops and bake for an additional 2 minutes.
- Serve hot.
Notes / Tips / Wine Advice:
Enjoy your Red Bell Peppers in Puff Pastry!