Sweet Piquante Pepper/Peppadew Baskets

• 7 ounces phyllo pastry
• 2 tablespoons olive oil
• 2 medium courgettes, cut into small slices
• 8 ounces button mushrooms, sliced
• 1 crushed garlic clove
• 2 teaspoons tomato puree
• 2 teaspoons sugar
• 12 chopped peppadew peppers (PEPPADEW Sweet Piquante Peppers)
• 1 -2 tablespoon peppadew pepper juice (PEPPADEW Sweet Piquante liquid)
• 2 ounces melted butter

1. Take 2 tbsp of liquid from a 14.75 oz jar of Peppadew Sweet Piquante Peppers.
2. Gently fry the courgettes, mushrooms, garlic, tomato puree and sugar in the olive oil until soft.
3. Add the Sweet Piquante Peppers and their liquid and season to taste.
4. Put 8 small upturned ramekins on a baking sheet.
5. or small muffin tins.
6. Brush with melted butter.
7. Cut filo pastry sheets in half and layer 3 pieces over the mould, brushing each sheet with melted butter.
8. Bake for 10-12 minutes until golden brown at 400F.
9. Gently reheat the mixture and pile into the ramekins.
10. Enjoy!

phyllo pastry, olive oil, courgettes, button mushrooms, garlic, tomato puree, sugar, peppadew peppers, peppadew pepper, butter

Taken from www.food.com/recipe/sweet-piquante-pepper-peppadew-baskets-335586 (may not work)