Bell Peppers Pie with Ham and Poppy Seeds

This is another amazing pie filled with colored bell peppers, ham and tomato sauce,  full packed with vitamins and so yummy!


1 package butter puff pastry (buy the brand that has two sheets of already rolled puff pastry)
1 sweet red pepper cut into strips
1 orange bell pepper cut into strips
1 yellow pepper cut into strips
1 green pepper into cut into strips
500 g fresh button mushrooms cut into slices
3 tablespoons olive oil.
5 slices of smoked ham cut into pieces
3 cups grated cheese (Gouda - Mozzarella - Gruvier)
1 egg
1 tablespoon Poppy seeds
150 ml crushed tomatoes(canned)
1 teaspoon oregano
1 tablespoon olive oil
½ teaspoon sugar
Salt, pepper


Allow the pastry to thaw at room temperature in its box  for an hour.
Start with the tomato sauce, using a food processor, add the crushed tomatoes, salt, pepper, oregano, sugar and pulse for a few minutes. Set aside. Preheat the oven to 380 F.
Place another skillet over a medium to high heat, add 2 spoons of olive oil and sauté the peppers for 2-3 minutes.  Remove them from the skillet and set them aside.

In the same skillet sauté the mushrooms for another 2-3 minutes. Remove from heat and add peppers to mushrooms. Give them a stir.
Place a parchment paper in a baking pan and put the one sheet of puff pastry.
Add the half amount of cheese, peppers, mushrooms and ham. Add one by one teaspoons of tomato sauce, not too much it should be like drops of tomato sauce not connecting each other all over the pie. Finely add another layer of cheese.

Cover the pie with the other puff pastry sheet, pinch to “close” the pie. Brush the pie with a beaten egg and sprinkle with poppy seed and - or sesame seeds.
Cut the pie (don't skip the cutting stage) into pieces and bake for 1 hour.
Enjoy this pie with a glass of wine!

1 comment:

  1. this is abolutely delicious! My guy, who doesn't even like peppers, really enjoyed this dish. Excellent!


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