Artichoke & sweet pepper boats
Free from:
Eggs
Dairy
Makes 24 boats.
Ingredients
- 1 sweet red pepper
- 1 yellow pepper
- 300g can artichoke bottoms
- 90ml olive oil
- salt and freshly ground black pepper to taste
- 2 tbsp fresh basil leaves, chopped
- 1 pkt of Jusrol ready rolled puff pastry
Method
- Make the boats by cutting 4-6 circles out with a pastry cutter. Place some baking beans wrapped up in parchment paper into the centre of each pastry circle – this will prevent the middle of the pastry from puffing up and will form a bowl shape. Cook the puff pastry in a 200C preheated oven on a baking tray.
- Cut the peppers into quarters, discarding the stalk and seeds. Place under a hot grill until the skin blisters and blackens. Remove from the heat and allow to cool. Peel or rub off the skins and finely dice peppers.
- Drain the can of artichokes and chop into similar size dice to the peppers. Place both in a container with the olive oil, season with salt and pepper and cover. This may be left overnight in the fridge.
- To serve, drain the peppers and artichokes of the oil and stir in the basil leaves. Arrange the pastry boats on a platter and place a teaspoonful of the mixture into each one.