
Red Pepper Salsa Wraps
Find out how to make red pepper salsa wraps with this easy recipe – made with Jus-Rol’s ready rolled shortcrust pastry sheets and ready in just 30 minutes.
Quick Stats
Easy
4 wraps
20 minutes bake time
Red Pepper Salsa Wraps
Find out how to make red pepper salsa wraps with this easy recipe – made with Jus-Rol’s ready rolled shortcrust pastry sheets and ready in just 30 minutes.
Ingredients
- 1 pack Jus-Rol™ Shortcrust pastry ready rolled sheet
- 100g full fat soft cheese
- 1 tsp dried chilli flakes or pinch ground chilli
- 50g salsa, plus a little extra for serving
- 1 large red pepper, deseeded cut into 4 lengthwise
- Egg, beaten to glaze
Equipment required
- Knife
- Baking Sheet
- Pastry Brush
Techniques Used
-
How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat oven to 200ºC (180ºC fan assisted oven)/Gas Mark 6
- Combine the cheese with the chilli and most of the salsa and use to fill cavities in cut pepper quarters.
- Cut pastry sheet into quarters, place a teaspoonful of salsa in centre of each quarter and then place the pepper quarter down centre of the pastry piece.
- Brush borders with beaten egg and bring the outer edges up across the pepper to meet in middle, press together and brush top pastry with beaten egg. Repeat with remaining peppers and pastry.
- Bake for 15-20 minutes until pastry golden and the pepper just cooked.
- Serve with more salsa or guacamole and green salad garnish.