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Red capsicum, mushroom & egg Galettes


  • Preheat oven to 190°C fan forced (210°C normal).
  • Toss the vegies with a little oil, the spices, seasonings and thyme in a large heavy-bottomed baking tray and briefly cook over a medium heat, regularly tossing. Then cook in the oven for about 10-12 mins until they have collapsed a bit, but are not overly coloured, before mixing in the parsley and coriander.
  • Place the pastry on an oiled baking sheet and beat an egg with the milk.
  • Spread a thin layer of sour cream on the pastry sheet, leaving an edge and top with the vegie mixture, leaving a hole in the centre. Brush the edges with egg wash and cook in the oven for about 10 mins until golden. Then carefully break an egg in the middle and cook in the oven until just set.
  • Serve sprinkled with parmesan and a simple green salad on the side.


  • 6 button mushrooms, sliced
  • 2 medium red capsicums, cored, seeded & cut into strips
  • 1 red onion, cut in fine wedges
  • olive oil
  • 1 heaped tspn ground coriander
  • 1 heaped tspn ground cumin
  • sea salt & freshly ground pepper
  • 1 tbsp chopped fresh thyme leaves
  • 1 heaped tbsp chopped fresh Italian (flat leaf) parsley leaves
  • 1 heaped tbsp chopped fresh coriander leaves
  • olive oil spray
  • 1 puff pastry sheet
  • 2 large eggs
  • ¼ cup milk
  • sour cream
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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