1 red pepper
85g/3oz pine nuts
1lb fresh spinach
5ml/1tsp olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
225g/8oz mixed mushrooms, sliced
3 fresh plum tomatoes, peeled and chopped
handful of flat-leaf parsley, chopped
pinch of freshly grated nutmeg
freshly ground black pepper
225g/8oz puff pastry
115g/4oz dolcelatte cheese (optional)
1 free-range egg, beaten
sesame seeds for garnish

 

1. Pre-heat oven to 200½C/400½F/Gas Mark 6. Grease an 8in x 12in baking sheet. Roast the pepper in the oven until the skin blisters (20-30 minutes), turning it periodically. Remove from the oven, place in a plastic bag for 5-10 minutes, then remove the skin and seeds. Dice into ½in pieces.

2. Toast the pine nuts in the oven for 5 minutes until golden. Wash the spinach and cook it in the water remaining on the leaves. Drain well.

3. Heat the oil and soften the onion, garlic and mushrooms. Remove from the heat and add the pepper, pine nuts, spinach, tomatoes and parsley. Season with nutmeg and a generous amount of black pepper.

4. Roll out puff pastry to a rectangle measuring about 10in x 12in. Place on the baking sheet. Place the filling down the centre of the pastry, length-ways. If using the dolcelatte, put small pieces on top of this. Cut pastry on either side of the filling into 1in diagonal strips, leaving at least ½in uncut on either side of filling. Use strips from alternate sides to overlap the filling in mock plait fashion.

5. Brush with egg and sprinkle with sesame seeds. Bake for 20 minutes or until golden. Serve with minted new potatoes and steamed baby vegetables.