Ingredients
- 50mls olive oil
- 2 cloves of garlic, peeled and sliced
- 2 red peppers, deseeded and sliced
- 2 yellow peppers, deseeded and sliced
- 2 onions, peeled and sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tin chopped tomatoes
- 1 tbsp honey
- A pinch of chilli flakes
- Salt and pepper
- 200g feta cheese
- 16 lareg stoned olives, roughly chopped
- 1 roll of puff pastry
- 1 egg beaten with a little milk
- Set the oven to 185 degrees.
- Put the olive oil in a pan with the garlic, peppers and onions.
- Cover and cook gently for 20 minutes until everything softens.
- Add the cumin and coriander and continue to cook for a further 10 minutes, uncovered.
- Add the tomatoes, honey and chilli. Cook a little longer until the mixture gets sticky, season then transfer to a casserole dish.
- Crumble the feta over the top followed by the olives, allow to cool.
- Unfold the pastry (it will be easier if you let it come up to room temperature) then lay it over the casserole.
- Brush with the beaten egg and score the pastry lightly to make an attractive pattern. Scatter a few more chilli flakes over the top for effect.
- Bake for 30 minutes until golden. Serve with a crisp green salad.
