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Pepper Pie

Recipe from: 7/18/1996 12:00:00 AM
Ingredients 11
Servings 8


  • 400
    frozen puff pastry, defrosted
  • 3
    large onions, sliced into rings
  • 10
    cloves garlic, crushed
  • 5
    yellow/red/green peppers, seeded and cubed
  • oil
  • 50
    finely chopped parsley
  • 500
    sour cream
  • 4
    extra-large eggs, whisked
  • 15
  • salt and freshly ground black pepper


45 mins
Preheat the oven to 200 ºC (400 ºF). Spray a 30 x 24 cm ovenproof dish with non-stick spray or grease well. On a lightly floured surface, roll out the pastry and use to line the oven dish. Neatly trim the edges with a sharp knife and prick a few holes in the crust. Sauté the onion, garlic and peppers in a little oil until soft. Add the parsley. Turn into the prepared pie crust. Blend the sour cream, eggs and paprika, season well with salt and pepper and beat well. Pour over the mixture in the dish and bake for 45 minutes or until the mixture has set and is brown on top. Serve hot. Makes 8-10 portions.

Read more on: bake  |  fruit

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