Preparation: 15 min.
Baking: 60 min.
12 portions
INGREDIENTS:
1 package of puff pastry (800 gr.)
1/3 cup olive oil
1 kg of fleshy red peppers
2 onions (sliced)
3 large hard-mixed eggs
500 gr. grated feta cheese or old hard cheese
250 gr. young or other soft fresh cheese
1/3 bunch of parsley, finely chopped
1 tablespoon of crushed paprika
2 tablespoons of semolina
salt, freshly ground pepper
a little olive oil for the surface of the pie
2 tablespoons of black sesame seeds
Preparation:
Wash and clean the peppers well, cut them lengthwise and remove the seeds and soft tissue. Cut into large cubes. Heat the olive oil in a shallow wide pan and leave the onion on medium heat for 8-10 minutes until it acquires a glassy color. Stir constantly. Add peppers and leave for 5-6 min. to soften by stirring constantly. Remove from the heat and leave the mixture to cool well. When it cools down, add eggs, cheese, parsley, crushed pepper and salt and pepper. Thinly coat the pan with a little olive oil and place one sheet of puff pastry that will cover the edges of the pan so that the pie filling does not overflow. If necessary, roll out a little puff pastry to cover the edges. Sprinkle with semolina. Roll the cold filling mixture over the dough in a thin layer. Cover with another layer of puff pastry. Bring the ends together to seal. Cut the pie into pieces and pierce the pie in several places with the tip of the knife. Coat with a thin layer of olive oil and sprinkle with black sesame seeds. Bake in a well-heated oven at 220°C on the bottom shelf or at 200°C on the middle shelf. After 10 min. of baking, we reduce the temperature to 180°C or to 160°C analogously. In total, we bake for about an hour, until the pie is well browned on the surface and does not stick to the bottom of the pan.
Culinary secret:
Before we fill the pie, sprinkle the puff pastry with breadcrumbs or semolina so that it collects all the liquid from the pie so that its base is baked crispy.
