PROCEDURE
1
Preheat the oven to 200°C (static).
2
In a bowl, whisk together the Egg Alternative mix and cold water from the fridge (3° - 4°C) until well blended. Set aside in the fridge.
3
Heat vegetable oil in a nonstick skillet over medium-low heat. Add the peppers and onion, cooking gently until they begin to soften. Once cooked, set aside until cooled.
4
Place the puff pastry sheet on a 9-inch pie plate.
5
Mix the cooked vegetables with the Egg Alternative mixture, then pour them over the pastry sheet.
6
Bake for 30-35 minutes at 200°C (390°F) until the pastry is golden brown and the filling is set.
