Brie and roasted vegetable pie recipe

• 1 courgette, sliced
• 1 yellow and 1 red pepper, deseeded and thickly sliced
• 1 red pepper, deseeded and thickly sliced
• 8 cherry tomatoes
• 1 small red or white onion, sliced
• 1 tbsp olive oil
• 100 g (3.5oz) British Brie, cut into chunks
• 2 tsp sesame seeds
• 200 g (7.1oz) plain flour
• 1 pinch salt
• 75 g (2.6oz) white vegetable fat, chilled and cut into pieces
• 50 g (1.8oz) mature Cheddar cheese, grated
• 1 egg, beaten

1. Preheat the oven to 200C / fan 180C / Gas Mark 6.
2. Put the vegetables into a roasting pan, sprinkle with the olive oil and toss to mix.
3. Roast for 20 minutes.
4. Cool.
5. Meanwhile, make the pastry.
6. Put the flour and salt into a large bowl.
7. Rub in the vegetable fat until the mixture looks like crumbs.
8. Stir in the Cheddar, then add 2 tbsp of beaten egg and just enough chilled water to make a soft, but not sticky, dough.
9. Knead lightly until smooth, then wrap and chill for 10 minutes.
10. Roll out the pastry on a lightly floured surface into a 30cm (12in) circle.
11. Transfer to a baking sheet (the pastry may overlap the sheet at this stage).
12. Brush the pastry with beaten egg.
13. Pile the vegetables onto the pastry, leaving a border of about 7.5cm (3in) around the edge.
14. Sprinkle the Brie on top.
15. Fold the pastry edge over the vegetables, overlapping and sealing it to make a free-form tart.
16. Brush the pastry with beaten egg and sprinkle with sesame seeds.
17. Bake for about 25 minutes, until the pastry is crisp and golden.
18. Serve warm or cold.

courgette, red pepper, red pepper, tomatoes, red, olive oil, sesame seeds, flour, salt, white vegetable fat, cheddar cheese, egg

Taken from www.lovefood.com/guide/recipes/17065/brie-and-roasted-vegetable-pie-recipe (may not work)