Roasted Vegetable Pie

Method

Preheat the oven to 200C. Peel and cut 300g carrots and 500g parsnips into small pieces. Thinly slice 2 onions and chop 2 red or orange peppers. Toss with 2 tbsp olive oil, 4 cloves garlic (skin on) and 2 sprigs rosemary in a large roasting tin. Roast for 30 minutes until tender and beginning to char. Squeeze the flesh from the garlic cloves, discarding the skin and mix in a bowl with the vegetables and 3 tbsp red or green pesto. Cut a thin strip from one edge of a 500g block of puff pastry and set aside. Cut the remainder in half, dust the work top with flour and roll each to the same sized square. Place 1 piece on a lightly greased baking tray and top with the filling taking it nearly to the edges. Brush round the edge with a little beaten egg and place the other piece on top. Knock the edges together with the round end of a knife to seal. Roll the set aside strip of pastry into a long strip and cut 4 long diamonds to make leaves. Brush the pie all over with the egg, decorate with the leaves and brush them with egg too. Make 3 small holes in top to allow steam to escape. Bake for 25 minutes until golden.