Step 1

Preheat oven to 200°C/400°F/Gas Mark 6

Step 2

Prepare all vegetables and lay on baking sheets, drizzle with chilli oil and scatter with fresh rosemary leaves.

Step 3

Roast until just tender and allow to cool.

Step 4

Divide the vegetables between 8 individual pie dishes, moisten with a splash of red wine, cider or ale.

Step 5

Brush rims with egg glaze, top with pastry lids and press edges to seal, make a slit in tops and egg glaze tops.

Step 6

Store in cool place, bake for 15 minutes. Garnish with sprig of rosemary.