Vegetable Pie

• 200 grams chopped pumpkin
• 1 potato chopped 
• 150 grams broccoli chopped
• 1 carrot chopped
• 1/2 red pepper chopped
• 1/2 cup frozen peas
• 1 chopped onion
• 80 grams grated cheese
• 1 crushed garlic clove
• 1/2 cup cream
• 2 eggs
• 2 sheets ready-rolled flakey pastry

1. Lightly fry vegetables (or roast).
2. Mix vegetables and cheese.
3. Add salt and pepper to 1/2 cream and mix. 
4. Lay one sheet of pastry down. 
5. Mix remaining cream with eggs. 
6. Brush pastry with a little egg mixture.
7. Spoon vegetables on pastry leaving a border around the edge. 
8. Put remaining sheet on the top and press together edges. Fold the border of the bottom pastry over the top and crimp with a fork. 
9. Brush pie with egg mixture. Cut an x about 2cm long each way in the top and fold the points back to make a square. 
10. Bake in a hot oven for 35-40 minutes. Pour remaining egg mixture in the hole. 
11. Bake a further 10 minutes - stand for 5 minutes before serving.