· 1 onion, chopped
· 1 green bell pepper, chopped
· 1 red bell pepper, chopped
· 1 green chile pepper, chopped
· 1 clove garlic, chopped
· Freshly ground black pepper to taste
· 1tbsp extra virgin olive oil
· 1 can diced tomatoes, drained
· 4oz package feta cheese, crumbled
· ½ package frozen puff pastry, thawed
Preheat oven to 200ºC. Lightly oil a shallow baking dish or pie dish and place onion, peppers, and garlic in the prepared pan. Season with freshly ground pepper and sprinkle a little olive oil over them. Roast in the preheated oven for about 10 minutes, or until you think the vegetable are done.
When the vegetables are tender, remove from the oven. Spread tomatoes evenly over the vegetables and sprinkle with feta cheese bake for 20 minutes, or until pastry is golden brown. Remove from the oven, place a tray over the dish. Serve immediately while the puff pastry is still crisp.
Take the puff pastry square in front of you. Spread it a little if it is thick. Spoon some filling in the centre and fold it over. Use a fork to press the edges. Now arrange them in a baking tray. Once you are done with everything, crack open an egg, beat it slightly and brush this over all the puffs.
Bake it in a preheated oven for 25 to 30 minutes till the top is golden, turn the puffs half way through for even colouring. Remove the tray from oven; let the puffs cool and serve with ketchup.