Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Roast vegetable and houmous pie recipe

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Takes 15 minutes to make and 1 hour in the oven

1 onion, cut into wedges
50g small broccoli florets
1 each red and yellow peppers, deseeded and cut into chunks
2 courgettes, thickly sliced
2 tsp cumin seeds
1 tbsp olive oil
200g reduced-fat houmous
Finely grated zest of 1 lemon
2 tbsp chopped fresh coriander
375g pack ready-rolled puff pastry
2 small sweet potatoes, thinly sliced
1 egg yolk mixed with 1 tbsp milk, for glazing

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1. Preheat the oven to 220°C/fan 200°C/gas 7. Mix the onion, broccoli, peppers and courgettes in a roasting tin, tossing well with the cumin seeds and the oil. Roast for 30 minutes.
2. Remove and mix in the houmous, lemon zest and coriander. Turn the oven down to 200°C/fan180°C/gas 6. 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.
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.
4. Bake for 25-30 minutes, until the pastry is golden brown and puffed up. Serve with a dressed mixed salad.

Nutritional info

Per serving: 610kcals, 36.9g fat (13.1g saturated), 13.7g protein, 62.2g carbs, 11.6g sugar, 0.8g salt

Chef's tip

Substitute the broccoli for cauliflower florets. To freeze: freeze at the end of step 3 for up to 3 months. Thaw and bake for 30-35 minutes.

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