Method

1. Preheat oven to 220ºC (200ºC fan assisted) 425ºF/Gas M7
2. Lay vegetable pieces on a baking sheet, drizzle lightly with oil and roast for approx. 15 minutes until just tender.
3. Cut pastry into 4 even quarters, roll out each to a disc approx 6”/ 15cm in diam. ( use a saucer or small tea-plate as a guide to cut round.
4. Place the pastry discs onto a lined baking sheet and spread with pesto leaving a border all round. Top with roasted vegetables and feta, brush borders with beaten egg and bake for 12 – 14 minutes until pastry risen and golden. Serve with a sprinkling thyme leaves.
5. N.B for a quick timesaver use ready roasted vegetables that have been cooled