Peppers contain useful amounts of potassium and vitamin C, red peppers contain beta carotene which has antioxidant and anti inflammatory benefits. Onions contain vitamin C which helps to improve immunity and chromium which helps the body to regulate blood sugar.
1 pack of HECK Chicken Italia Burgers
4 sheets of filo pastry cut in half
½ red, yellow and green pepper cut into strips
1 small red onion finely sliced
2 cloves garlic
1 handful of chopped basil leaves
100ml aged balsamic vinegar
1 tablespoon of light olive oil
1 egg yolk
1 bag of mixed salad leaves
Gluten free – to make this recipe gluten free use a gluten free filo pastry.
Preparation time – 40 minutes
Cooking time – 45 minutes
Preheat the oven to 180c /gas mark 4
In a saucepan bring to a low heat and add the olive oil, then add the mixed peppers and ¾ of the sliced onion, gently cook the peppers and onion for 5 minutes then add the chopped garlic and cook for a further 3 minutes.
Now add the balsamic vinegar and bring down the heat and slowly simmer for a further 10 minutes until the texture looks like chutney.
Remove from the heat and add the chopped basil then decant the mixture into bowl to cool down, reserve a little of the liquor to use as a salad dressing later.
Preparing the croustade
Take four sheets of filo pastry and cut into halves to create eight squares.
Take four of the filo sheets and place a Chicken Italia burger into the centre of each. Top each burger with equal amounts of the pepperanata.
Lightly brush water onto the pastry and scrunch up the filo pastry to form a loose parcel shape around the edges of the burgers.
Lightly brush the remaining four sheets of filo pastry and repeat the process again and shape lightly into rustic parcel shapes. Place these second sheets on top of the burgers to close the parcels ready for cooking.
Now lightly brush the parcel tops with egg yolk and place onto a baking sheet.
Bake in the oven for 25 minutes until the pastry is crisp and golden.
Remove the parcels from the oven and serve either whole or cut in halves onto four serving plates.
Serve with a mixed salad and the remaining sliced red onion. To dress the salad use some of the reserved liquor from the pepperanata.
This recipe is made using our Chicken Italia burgers, but works equally as well if you re-shape our Naked Chicken sausages into burger form!