Roast vegetable and houmous pie

Ingredients:

• 50g little broccoli florets
• 1 onion, cut into wedges
• 1 each one red and yellow peppers, deseeded and cut into lumps
• 2 tbsp cleaved new coriander
• 375g pack prepared-rolled puff pastry
• 2 tsp cumin seeds
• 2 courgettes, thickly cut
• 1 tbsp olive oil
• 200g diminished fat houmous
• Finely ground pizzazz of 1 lemon
• 2 little sweet potatoes, meagerly cut
• 1 egg yolk blended with 1 tbsp milk, for coating

How to make:

1. Preheat your oven to 220°C/fan 200°C/gas 7. Blend the onion, broccoli, peppers and courgettes in a simmering tin, throwing admirably with the cumin seeds and the oil. Cook for 30 minutes. 
2.  Remove and blend in the houmous, lemon pizzazz and coriander. Turn the oven down to 200°C/fan180°C/gas 6. Sliced the cake fifty-fifty to make 2 rectangles. Exchange 1 piece to a lined preparing sheet and mastermind the sweet potato cuts in marginally covering layers to cover the pastry, leaving a 2cm fringe. Heap the roasted veg on top of the potatoes and brush the outskirt with the egg coat.
3. Roll the remaining pastry out a little more slender. Wrap over the filling, press the pastry edges together to seal and trim away any overabundance pastry. Egg wash the top and cut 3 slanting openings in the pastry.
4. Bake for 25-30 minutes, until the pastry is brilliant tan and puffed up. 

Serve with a dressed mixed salad.
Note: If you want to freeze it then freeze at the end of step 3 for up to 3 months....