Ingredients
- 2 tbs olive oil
- 2 red peppers, quartered, and thinly sliced
- 2 cloves of garlic, peeled and thinly sliced
- 75g nduja
- 75mls cream
- 100g Parmesan
- Salt and black pepper
- 2 rolls of puff pastry (2x375g)
- 1 egg beaten with a little milk
1 Put the oil in a pot and add the peppers and garlic. Cover and cook over a low heat for 20 minutes or so, stirring once or twice, until the peppers thoroughly soften.
2 Add the nduja and separate it as best you can with a wooden spoon. Cook for another five minutes, then add the cream and reduce until it thickens and clings to the peppers.
3 Add the Parmesan and the salt and pepper, then let the mixture cool and chill it. The mixture needs to be thick so it doesn’t seep from the pastry.
4 For best results, the pastry also needs to be a little chilled but not cold. Unfold it, keeping the parchment, and cut into six squares; a pizza cutter is perfect for this if you have one.
5 Brush the pastry lightly with the eggwash and put a teaspoon of the mixture in the centre. Bring the four corners together to form a teepee and pinch the pastry deftly together to squeeze out any air.
6 Lay the parchment out on a baking tray and put the puffs on top. Repeat for the remainder of this roll and the other roll. (These can be frozen at this point for a later time).
7 To cook, preheat the oven to 185 degrees. Brush all the puffs with the eggwash then cook for 25 minutes until golden and crisp.
