Execution

Allow the puff pastry sheet to defrost at room temperature. Ideally, to keep the puff pastry sheet its moisture, you should let it defrost in its packaging. Wash the peppers and remove their stems. Cut them lengthwise and remove their seeds and fibers. Cut them in large pieces. In a shallow and wide pan, heat the olive oil over a medium heat and let the onions fry for 8-10 minutes until they become transparent. Stir regularly. Add the peppers and let them be cooked for 5-6 minutes while stirring. Remove from the heat and allow to completely cool down. Once cool, add the egg, cheese, parsley, chilli and the salt and pepper. Grease the baking pan with a little olive oil. Place the one puff pastry sheet on it making sure that the edges of the baking pan sides are covered so that the filling can be encased. If necessary, lightly stretch the puff pastry sheet to cover the sides of the baking pan. Sprinkle with semolina. Add a thin layer of the cool filling. Place the second puff pastry sheet on top. Pinch the edges of the two pastry sheets together so that they stick. Either score the pie into portions or alternatively make small holes on the top with the point of the knife. Spread the top with a little olive oil and sprinkle the black sesame seeds on top. Bake in a preheated oven at 220ºC on the bottom rack of the oven or at 200ºC on the middle oven rack if the oven is fan-assisted. After 10’ of baking, lower the temperature to 180ºC or 160ºC respectively. Bake for about 1 hour, until the surface turns golden brown and the pie becomes loose from the baking tray. TIP Before adding the filling, add semolina or fine breadcrumbs in order to absorb all of the pie’s liquids and obtain a crispier pie.