British Brie & Roasted Vegetable Pie

Ingredients

• 1 tbsp of olive oil

• 2 tsp of sesame seeds

• 200 g of plain flour

• 2 mixed peppers, deseeded and thickly sliced

• 1 red onion, sliced

• 75 g of vegetable fat, chilled and cut into pieces

• 1 courgette, sliced

• 8 cherry tomatoes

• 100 g of british brie, cut into chunks

• 1 pinch of salt

• 50 g of mature cheddar cheese, grated

• 1 egg, beaten

4 servings

Calories~613 kcal

Protein~15 g

Carbs~53 g

Fat~38 g

Fiber~5 g

Sugar~8 g

Total recipe

Calories~2,450 kcal

Protein~60 g

Carbs~210 g

Fat~150 g

Fiber~20 g

Sugar~30 g

Method

• Step 1

  Preheat the oven to 200°C / fan 180°C / Gas Mark 6. Put the vegetables into a roasting pan, sprinkle with olive oil and toss to mix. Roast for 20 minutes. Cool.

• Step 2

  Meanwhile, make the pastry. Put the flour and salt into a large bowl. Rub in the vegetable fat until the mixture looks like crumbs. Stir in the Cheddar, then add 2 tbsp of beaten egg, and just enough chilled water to make a soft, but not sticky, dough. Knead lightly until smooth, then wrap and chill for 10 minutes.

• Step 3

  Roll out the pastry on a lightly floured surface into a 30cm circle (12 inches).Transfer to a baking sheet (the pastry may overlap the sheet at this stage). Brush the pastry with beaten egg.

• Step 4

  Pile the vegetables onto the pastry, leaving a border of about 7.5cm (3 inches) around the edge. Sprinkle the Brie on top. Fold the pastry edge over the vegetables, overlapping and sealing it to make a free-from tart. Brush the pastry with beaten egg and sprinkle with sesame seeds.

• Step 5

  Bake for about 25 minutes, until the pastry is crisp and golden. Serve warm or cold.

• Step 6

  Cook's tips: make the pastry in a food processor to save time.