Roast vegetable and houmous pie

Step 1

Preheat the oven to 220°C/fan 200°C/gas Mix the onion, broccoli, peppers and courgettes in a roasting tin, tossing well with the cumin seeds and the oil. Roast for 30 minutes.

Step 2

Remove and mix in the houmous, lemon zest and coriander. Turn the oven down to 200°C/fan180°C/gas Cut the pastry in half to make 2 rectangles. Transfer 1 piece to a lined baking sheet and arrange the sweet potato slices in slightly overlapping layers to cover the pastry, leaving a 2cm border. Pile the roasted veg on top of the potatoes and brush the border with the egg glaze.

Step 3

Roll the remaining pastry out a little thinner. Drape over the filling, press the pastry edges together to seal and trim away any excess pastry. Egg wash the top and cut 3 diagonal slits in the pastry.

Step 4

Bake for 25-30 minutes, until the pastry is golden brown and puffed up. Serve with a dressed mixed salad.