Servings: 4-6, depending on appetites & side dishes
Author: Jane Sarchet
A baking pan full of colourful veggieschopped into good sized chunks.
A little oil
1/2jar of sun-dried tomatoesSave that oil for cooking with another day as it tastes so good, drained & chopped.
Salt & pepper
1chillioptional, finely chopped
250gpuff or shortcrust pastry
Preheat the oven to 180/350.gas 4
Toss any root veg you are using in a little oil before roasting for 15 minutes.
Add in the other veggies, coating them lightly in oil too, and roast for another 30 minutes, stirring them up every now & then.
Season the veggies, and sprinkle with the fresh chilli pepper if using.
If you are cooking the pie straight away, then top the veggies with a pastry lid making it stick to the pan with a little egg wash round the sides. Egg wash the top of the pastry too before baking for around 20 minutes or until the the top is golden brown and smells delicious.
If you are baking it later, let the veggies cool first before topping with pastry and leaving in the fridge until ready.
Egg wash the lid just before baking, and add 5 or 10 minutes onto your cooking time if baking straight from the fridge (and bring the dish up to room temperature first if you are using a glass or ceramic baking dish).