Brie and roasted vegetable pie

Ingredients

1 courgette, sliced

1 yellow and 1 red pepper, deseeded and thickly sliced

8 cherry tomatoes

1 small red or white onion, sliced

1 tbsp olive oil

100g (3 oz) Brie, cut into chunks

2 tsp sesame seeds

For the pastry:

200g (7oz) plain flour

Pinch salt

75g (3oz) shortening, chilled and cut into pieces

50g (2oz) mature Cheddar, grated

1 egg, beaten

Method

Preheat the oven to 200°C/400°F/Gas Mark 6. Put the vegetables into a roasting pan, sprinkle with olive oil and toss to mix. Roast for 20 minutes. Cool.

Meanwhile, make the pastry. Put the flour and salt into a large bowl. Rub in the shortening to make 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.

Roll out the pastry on a lightly floured surface, into a 30cm (12in) circle. Transfer to a baking sheet (the pastry may overlap the sheet), and brush with beaten egg.

Pile vegetables onto the pastry, leaving a 7.5cm (3in) border. Sprinkle Brie on top, then fold the pastry edge over the vegetables; overlapping and sealing to make a free-form tart. Brush with beaten egg and sprinkle with sesame seeds.

Bake for 25 minutes, until crisp and golden. Serve warm or cold.

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