Red pepper and emmenthal pastries

June 18, 2008 (Last Updated: January 11, 2019)

TO DRINK: Cape Point Vineyards Semillon 2006 should harmonise beautifully with the Emmenthal and red peppers

Red pepper and emmenthal pastries

Serves: 20



Preheat the oven to 190°C. Roll out 400g puff pastry and cut out 20 x 7cm rounds. In a bowl mix 100g cubed Emmenthal, 1 seeded and finely chopped red pepper and 5ml fresh chopped thyme. Mix to combine. Place a teaspoon of the mixture on the one side of a pastry round, fold over to form a half-moon shape and place on a baking tray. Continue until all the mixture is used and bake for about 10 minutes. Serve hot with a green salad.



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