Serves: 4

Pepper Pockets

Serves: 4


For The Filling

2 red bell peppers
1 tablespoon olive oil
7oz (1 bag) fresh spinach, chopped
9oz emmental, cut into 1/2in cubes
1/2 cup black olives, pitted and chopped
freshly ground black pepper
For the Tortillas

11/2 cups self-rising flour, sifted
pinch of crushed sea salt
1/2 cup boiling water
1 teaspoon olive oil, plus extra for brushing


Preheat the oven to 425°F. Place the whole peppers on a baking sheet and roast for 25 to 30 minutes until the skins are starting to blacken. Remove from the oven, place in a freezer bag, seal, and set aside for 5 minutes (this helps to loosen their skins). Reduce the oven temperature to 350°F.

For the tortillas, sift the flour into a mixing bowl with a pinch of crushed sea salt. Add the water and 1 teaspoon olive oil and mix with your hands to form a soft dough.

Knead for 2 minutes on a lightly floured surface until smooth and elastic. Brush the top of the dough with olive oil, return to the bowl, cover with a clean kitchen towel, and leave to rest for 10 minutes.

For the filling, heat the tablespoon of olive oil in a wok or large non-stick frying pan. Add the spinach and stir fry over medium heat for 4 minutes until wilted. Remove from the heat and drain through a sieve, squeezing out any excess moisture.

Remove the peppers from the freezer bag. Skin, seed, and slice. Set aside.

Divide the dough into 8 pieces and roll into small balls in your hands. On a lightly floured surface, roll each dough ball into a circle roughly 9-inches across. Repeat with the remaining dough to make 8 flour tortillas.

Place the spinach in a large bowl. Add the sliced red pepper, emmental, and olives. Mix together and season with freshly ground black pepper. Divide the spinach mixture into 8 and spoon into the center of the 8 tortillas. Brush the edge of each tortilla with water and fold the edges up around the spinach filling to make a tortilla pocket.

Heat a large grill pan over high heat. Add the tortilla pockets and dry fry for 2 minutes on each side. Transfer to a baking sheet and bake for 12 to 15 minutes until golden.

Remove from the oven and leave to stand for 2 minutes before serving or leave to cool completely if packing for a picnic.

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