Rose Cottage Recipe

Method

1. Heat the oil in a large pan, then fry the shallots for five minutes.
2. Add the peppers, chilli flakes, bay leaf and thyme, season and cook, stirring occasionally, for 30 minutes until soft.
3. Add the sherry vinegar, cook for a few more minutes, then take off the heat and leave to cool.

4. To make the pastry

5. Tip the flour and salt into a bowl, then rub in the cold diced butter with your fingertips until the mix resembles breadcrumbs.
6. Mix half the beaten egg with two tablespoons of cold water and the vinegar, add to the flour bowl and mix in quickly.
7. Bind dough together with your hands, knead very briefly on a floured surface until smooth.
8. Wrap and chill for at least 30 minutes.
9. Heat the oven to 200C (180C fan)/390F/gas 6 and line a baking sheet with greaseproof paper.
10. Divide the chilled dough into six equal-sized pieces and roll each one into a ball.
11. Roll out each ball into a large disc, then use a pastry cutter or small plate to cut out a 16cm circle.
12. Transfer to the lined baking sheet and brush all over with the remaining beaten egg.
13. Bake for 20–25 minutes, until golden brown, then serve warm or at room temperature.