Mediterranean Vegetable Pie - cooking recipe

Ingredients

1 2/3 cups flour
7 tbsp cold butter, diced
1 None egg, beaten
None None FOR THE FILLING
1 tbsp vegetable oil
2 None red peppers, seeded and coarsely chopped
1 None yellow pepper, seeded and coarsely chopped
1 None red onion, chopped
2 None zucchini, sliced
1 cup crumbled feta cheese
1/2 cup loosely packed basil, chopped, plus additional leaves, to garnish
1 None egg, beaten, to glaze

Preparation

Rub together flour and butter in large bowl until mixture resembles fine breadcrumbs. Stir in egg and 1 tbsp cold water; bring together to form a dough. Wrap in plastic wrap. Refrigerate for 30 mins.
Preheat the oven to 375\u00b0F. Lightly grease a baking pan. Heat oil in a large skillet on medium-high heat. Add peppers, onion and zucchini. Cook for 8 mins, until vegetables are softened and golden brown. Transfer vegetables to a bowl. Add the feta cheese and chopped basil. Season. Set aside to cool.
On a lightly floured surface, roll out the pastry to a 12 x 10-inch rectangle. Transfer to prepared baking pan. Place filling down one side of pastry, leaving a 1-inch border. Brush border with egg. Fold over pastry to enclose filling. Press down to seal; trim any excess pastry. Brush pastry with egg.
Bake for 20 mins until golden brown. Cool on the pan for 10 mins. Cut into 4 pieces to serve. Sprinkle with a little sea salt and freshly ground black pepper. Garnish with torn basil leaves.