Recipe Method

1. Peel and slice the onion. Heat the butter in a large frying pan and gently sauté the onion until soft.
2. Stir in the peppers and toss gently for about 7 – 8 minutes until defrosted. Remove from the heat.
3. Unroll the pastry onto a greased baking tray. Use a small, sharp knife and score a border all the way round about 2 cm from the edge. Do not cut all the way through. Using a fork, prick the centre rectangle.
4. Spread the grilled pepper mixture over the pastry taking care not to place them over the border. Sprinkle with cheese. Place in a preheated oven at 200 °C for 20 - 25 minutes or until the pastry has risen and is golden and crisp.
5. Serve hot or cold with dollops of basil pesto.