Preheat oven to 220ºC (200ºC fan assisted) 425ºF/Gas M7
Lay pepper on a baking sheet, drizzle lightly with oil and roast for approx. 15 minutes until just tender. Allow to cool.
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 using a sharp knife.
Lay the pastry rounds on a lined baking sheet, spread centre with pesto, leaving a border all round. Top with roasted peppers and raw prawns, brush with beaten egg and bake for 12 -14 minutes until pastry golden and prawns pink and therefore cooked.
Garnish with dill and serve.
* Alternatively use ready roasted vegetables