Mixed Pepper and Goat’s Cheese Puff Pastry Plait

Name: Mixed Pepper and Goat’s Cheese Puff Pastry Plait
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 350 (12oz) ready-roasted mixed peppers (drained weight); 375 pack ready-rolled puff pastry; 50 (2oz) soft vegetarian goat's cheese; 2 thyme sprigs, leaves removed; 1 medium egg, beaten; 1/2 poppy seeds

A tasty vegetarian pastry - great for a dinner party!

By The GH Kitchen TeamPublished: 15 December 2012

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Food, Cuisine, Ingredient, Dish, Breakfast, Finger food, Plate, Dishware, Baked goods, Fast food,

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Yields:

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Ingredients

350 (12oz) ready-roasted mixed peppers (drained weight)
375 pack ready-rolled puff pastry
50 (2oz) soft vegetarian goat's cheese
2 thyme sprigs, leaves removed
1 medium egg, beaten
1/2 poppy seeds

Directions

1. Step 1
  Preheat oven to 190°C (170°C fan) mark 5. Put drained peppers on kitchen paper and dry thoroughly with more kitchen paper.
2. Step 2
  Unwrap pastry and put on a baking tray so the short end is in front of you. Spread the goat's cheese in a line towards you down the middle third of the pastry, then top the cheese with the peppers. Sprinkle over thyme leaves and season well with freshly ground black pepper.
3. Step 3
  With a sharp knife, cut 2cm (¾in) wide slits, running from 1cm (½in) away from the peppers to the edges of the pastry, slanting the slits towards you. Brush pastry with beaten egg.
4. Step 4
  Fold the pastry ends over the filling, then, starting at the end furthest from you, fold pastry strips, alternating sides, over the pepper mixture to give a plait effect. Brush top with beaten egg, then sprinkle with poppy seeds.
5. Step 5
  Cook the plait for 30-40min until pastry is deep golden. Serve warm or at room temperature.

Dry the peppers

Drain and dry the peppers carefully to ensure the pastry doesn't go soggy.

Per Serving:

Calories: 220
Total carbs: 21 g
Sugars: 4 g
Total fat: 14 g
Saturated fat: 2 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time