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Red Bell Peppers in Puff Pastry
Hojaldre de Pimientos Morrones
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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!
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Course
Pastry
Cuisine
Spain
Diets
Vegetarian