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Ingredients
Ingredients 1 25g/4 oz grated tasty cheese (mature Cheddar) 1 cup/60g/ 2oz breadcrumbs, made from stale bread Pastry 1 ½ cups/ 185g/6oz flour 90g/30z butter 1 egg, lightly beaten 1-2 tablespoons iced water Vegetable filling 1 tablespoon vegetable oil 1 onion, sliced 2 leeks, sliced 250g/8oz pumpkin flesh, chopped 2 potatoes, chopped ¼ cauliflower, broken into small florets 1 parsnip, chopped 1 small head broccoli, broken into small florets 1 red pepper (capsicum), chopped 1/2 cup / 125 ml / 4 fl oz frozen peas 2 tablespoons chopped fresh basil

Instructions
Method: 1. To make pastry, place flour and butter in a food processor and process until mixture resembles fine breadcrumbs. With machine running, slowly add egg and enough water to form a soft dough. Turn dough onto a lightly floured surface and knead briefly. Wrap dough in plastic food wrap and refrigerate for 30 minutes. 2 Roll out pastry to fit a deep 23cm/9in flan tin with a removable base. Line pastry case with nonstick baking paper, fill with uncooked rice and bake for 10 minutes. Remove rice and paper and bake for 10 minutes longer or until pastry is golden and crisp. Set aside to cool. 3. To make filling, heat oil in a large frying pan over a medium heat, add onion and leeks and cook, stirring, for 4 minutes or until onion is golden. Add pumpkin and potatoes and cook, stirring, for 10 minutes longer or until potatoes are just tender. 4. Add cauliflower, parsnip, broccoli, red capsicum (pepper), peas and stock to pan and bring to the boil. Reduce heat and simmer for 10 minutes or until vegetables are soft. Mix in basil. Set aside to cool. 5. Spoon cold filling into pastry case. Combine cheese and breadcrumbs, sprinkle over filling and bake for 20 minutes or until top is golden. Serves 6