• Preheat the oven to 425°F.
• Roll out puff pastry to ⅛-inch thickness and cut into 4 (5 x 3-inch) rectangles.
• Brush pastry tops with egg yolk and bake for 10-11 minutes or until golden.
• Let cool.

Roast Bell Peppers:

• Preheat the oven to 500°F.
• Roast bell peppers in a pan, turning once, for 20 minutes until skin is bubbled and charred.
• Cover roasted peppers with foil for 15 minutes, then peel, core, and seed them.

Pepper Sauce:

• Cut 2 bell peppers into 8 (1-inch) strips.
• Process the remaining 2 bell peppers until smooth and strain into a small saucepan.
• Season with salt and pepper, bring to a simmer, and simmer for 1 minute.

Hollandaise Sauce:

• In a small saucepan, whisk together egg yolks and lemon juice.
• Add half of the butter, heat over low heat, whisking until melted.
• Add the remaining butter, whisk until melted and the sauce is thickened.

Assembly:

• Preheat the oven to 450°F.
• Split puff pastry rectangles horizontally.
• Hollow out the center of each bottom half.
• Fill the depression with pepper sauce, arrange 2 bell pepper strips on top, season with salt.
• Cover with 1 tablespoon hollandaise sauce, place on a cookie sheet, and bake for 2 minutes.
• Cover with reserved pastry tops and bake for an additional 2 minutes.
• Serve hot.