Mediterranean Vegetable Pie

Ingredients

• 2tbsp olive oil
• 2 red peppers, deseeded and cut into large squares (approx 3cm square)
• 2 yellow peppers, deseeded and cut into large squares (approx 3cm square)
• 1 good tomato pasta sauce (or pasata mixed with 1 tblsp tomato puree)
• 1 small courgette, trimmed, halved and cut into 1cm thick long slices
• 1 small aubergine, cut into 1cm thick slices
• 2 medium red onions, peeled and thinly sliced
• 2tbsp passata or tomato pasta sauce
• 2 fat cloves garlic Crushed
• 2 sprigs of fresh thyme
• 1 Medium free range egg, beaten
• Salt and freshly ground black pepper

For Pastry see Steak and Mushroom Pie recipe

Method

Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.

Place the peppers, courgettes, aubergine and onion in a large roasting tin, pour over the olive oil and mix everything together. (the vegetables should be in a single layer, so divide between 2 tins if necessary).

Place in the oven to roast for 15 minutes, add the, garlic and thyme and return to the oven for 20 minutes. Remove from the oven, stir through the passata and set aside to cool for 15 minutes.

Roll out and line the base of a 8 inch pie dish with half the pastry.Place the cooled roasted vegetables into the pastry case, wet the pastry rim of the pie with a little water. Roll out the other half of the pastry and cover the vegetables. Press the edges together using your thumb and finger or Fork.

Brush with Egg and bake for 35 minutes until golden brown. Remove from oven and allow to stand for 10 minutes before serving.