Veggie rainbow picnic pie

Bursting with summery colour, this veg pastry is part tortilla, part pie and provides the wow factor at any party. It can be made up to two days in advance and chilled in the fridge.

SERVES 12 14 PREP 30 mins

COOK 1 hr 40 mins MORE EFFORT V

450g butternut squash, peeled and

cut into small chunks

2 tbsp olive or rapeseed oil

1 large onion, sliced

550g small waxy potatoes,

peeled and sliced

2 x 375g blocks all-butter puff pastry lour, for dusting

2 tbsp breadcrumbs

300g pack cooked beetroot, sliced

450g jar roasted red peppers,

drained

200g feta, crumbled

150g frozen peas small bunch each of parsley and

mint, chopped 10 eggs, beaten

320g ready-rolled sheet all-butter

puff pastry

2 tbsp sesame seeds

1 Heat the oven to 200C/180C fan/ gas 6. Toss the squash in 1 tbsp oil and some seasoning and roast for 20 mins until soft. Meanwhile, fry the onion in the remaining oil for 10-15 mins over a low heat until golden. Cook the potatoes in a pan of boiling water for 8 mins until soft. Drain. Leave all the veg to cool.

2 Turn the oven down to 180C/ 160C fan/gas 4 and line a 20 x 30cm baking tin with a long, double-thick strip of baking parchment (this will help you to lift out the pie once cooked). Squeeze the two blocks of pu‰ pastry together using your hands, then roll out on a floured surface until the pastry is about the thickness of a £1 coin. Use the pastry to line the tin, leaving any excess hanging over the edges.

Sprinkle the breadcrumbs over the pastry base. Layer in the beetroot, peppers, squash, onions, feta, potatoes, peas and herbs (in that order for a rainbow e‰ect), seasoning well between each. Slowly pour over the egg until most of it has sunk through the layers, reserving a little. Brush some egg over the overhanging pastry, then lay the pu‰ pastry sheet on top. Press the pastry together at the edges, then use kitchen scissors to trim away the excess, leaving about 2cm. Roll the edges in to seal together, then press firmly with a fork. Brush with the rest of the egg, sprinkle with the sesame seeds, then use the fork to mark out 12 portions. Bake for 1 hr 20 mins until the pastry is golden and crisp. Leave to cool completely before slicing. Will keep chilled for up to two days.

PER SERVING 486 kcals • fat 29g • saturates 17g • carbs 40g • sugars 6g • ibre 4g • protein 15g • salt 0.9g