Red Bell Pepper Puff Pastries
Red Bell Pepper Puff Pastries
Hojaldre de Pimientos MorronesThis delectable combination of fresh red bell peppers and hollandaise sauce nestled in flaky puff pastry is a specialty of Raco d’en Binu, a renowned establishment located in the charming town of Argentona, once considered the culinary gem of Catalunya. Be sure to select sweet, deep red bell peppers to enhance the flavors of this exquisite tapa.
Ingrediënten
Makes 8 delectable tapas
- ½ pound puff pastry dough either homemade or store-bought
- 1 large egg yolk lightly beaten with 1 teaspoon of 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
Instructies
- Start by positioning your oven rack in the upper position and preheating the oven to 425°F.
- Roll out the puff pastry dough to a thickness of 1/8 inch, then cut it into 4 rectangles measuring approximately 5 x 3 inches.
- Brush the tops of the rectangles with the egg yolk and place them on a baking sheet that has been lightly dampened with water.
- Bake for about 10 to 11 minutes or until they turn a delightful golden brown.
- Allow them to cool.
- Preheat the oven to 500°F.
- Place the red bell peppers in a roasting pan and roast them, turning once, for around 20 minutes, or until the skin becomes bubbled and charred.
- Once done, remove them from the oven and transfer them to a deep bowl.
- Seal the bowl tightly with foil and let the peppers sit for 15 minutes.
- Afterward, peel, core, and deseed the peppers.
- While the peppers are resting, prepare them: Cut 2 of the bell peppers into 8 strips measuring approximately 1 inch each and set them aside.
- Take the remaining 2 bell peppers and place them in a food processor or blender, processing them until they form a smooth puree.
- Pass this puree through a fine-mesh strainer into a very small saucepan.
- Stir in a bit of water until it reaches the consistency of a thick sauce, and season with salt and pepper.
- Bring this sauce to a simmer over low heat and let it simmer for about 1 minute.
- (This sauce can be prepared in advance.
- )
- Let’s move on to making the hollandaise sauce: In a small saucepan, whisk together the egg yolks and lemon juice.
- Add half of the butter to the pan and heat it over low heat while whisking constantly, ensuring the butter melts.
- Add the remaining butter and continue to whisk until it’s completely melted and the sauce has thickened.
- Be cautious to melt the butter and cook the eggs gently to prevent curdling.
- If the sauce begins to separate, add a spoonful of boiling water and whisk until it regains its smooth consistency.
- Preheat the oven to 450°F.
- Carefully split the puff pastry rectangles horizontally, resulting in two halves.
- Create a shallow well in the center of each bottom half and fill it with the pepper sauce.
- Top with 2 of the reserved bell pepper strips, season with salt, and add a dollop of 1 tablespoon of hollandaise sauce.
- Place them on a baking sheet and bake for 2 minutes.
- Cover the pastries with the reserved pastry tops and bake for an additional 2 minutes.
Notes / Tips / Wine Advice:
Serve these enticing tapas while they are still piping hot, relishing the harmonious blend of golden, flaky pastry, the vibrant flavors of red bell peppers, and the velvety richness of hollandaise sauce. Enjoy!
