March 12, 2012 § Leave a comment

Pepper is in season!

Let’s celebrate it with this shortcrust pastry filled with veggies.

And for a non-vegetarian option you can add some bacon rashers on top of the mushrooms.


READY IN: 1 hour (includes 20 – 30 minutes in the oven)


  • olive oil
  • salt
  • black pepper
  • 1 onion
  • 2 red peppers
  • 200 g. close cup mushrooms
  • Juice of ½ lemon
  • 500 g. shortcrust pastry
  • A bit of butter (optional)



  • 1 chopping board
  • 1 knife
  • 2 pans
  • 1 rolling pin (or something that can be used as one)
  • 1 sheet of baking parchment
  • 1 fork



  1. Heat the tablespoon of olive oil in the pan.
  2. Chop onion and red peppers.
  3. Fry onion and red peppers at medium heat with some salt and black pepper until tender.
  4. Wash and chop the mushrooms.
  5. Fry the mushrooms at medium heat and season. When they are nearly cooked, add some lemon juice.
  6. Cut the shortcrust in half. Take one half and roll it in a rectangle. Put the onion and pepper in one half of the rectangle. Then add a layer of mushrooms. Fold the other half of the rectangle over the vegetables. Close the pastry using a fork to stick the sides. Make some holes on top with the fork.
  7. Do the same with the second part of the shortcrust.
  8. To bake follow the directions in the package. It should be around 20-30 minutes or until golden.



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