Puff Pastry Pie with Spicy Gouda Bell Pepper Filling

Heat oil in a large frying pan or possibly a roaster and sauté the onions in it for ten minutes uncovered. Add the diced peppers, season with garlic, paprika powder, cumin and finely chopped thyme, mix well. Continue open steaming until all the liquid has evaporated.

Add bread crumbs and the whipped cream and make a minute.

Remove from the plate, season with salt and cayenne pepper and cool completely. Add gouda cubes and coarsely chopped parsley.

Defrost the puff pastry sheets. On a floured surface, overlap the long sides of the sheets (about 0, 5 cm) to form a rectangle. Roll slightly smooth with a rolling pin. Place the cooled farce on the puff pastry form, leaving about two cm free on the left and right and roll up. Brush the side seams and the ends of the pâté with egg white and press firmly. Brush the pastry with egg yolk and place on a baking sheet lined with parchment paper.

Bake in a hot oven at 200 °C (fan oven 180 °C, gas mark 3), on the second rack from the bottom for 35 minutes.

Goes well with: Vogerlsalat and herb curd cheese

Tip: The filling can be cooked a day in advance, making it a quick dish for guests.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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