Preparation time: 15 to 20 minutes
Cooking time: 45 minutes

UTENSILS
Frying pan, wooden spoon, rolling pin, knife, pastry brush

INGREDIENTS
8 ounces of whole-meal pastry
1 potato, chopped fairly small
1 stick of celery, finely sliced
1 carrot, finely sliced
Half a green pepper, finely chopped
1 onion, finely chopped
1 ounce of sesame seeds
4 ounces of mushrooms
2 ounces of peas or beans
2 teaspoons of Marmite
1 teaspoon of fine herbs
Half a teaspoon of celery salt
Pinch of chili powder
Beaten egg to glaze
2 tablespoons of oil

 METHOD
1. Preheat oven to 425 degrees. Fry over a low heat with onions, green pepper, celery, potato, carrot , peas and mushrooms in the oil, stirring frequently. Cook until the vegetables are soft, this should take about 15 minutes
2. Meanwhile roll out the pastry into an oblong
3. Add the herbs and spices to the vegetables and remove from the heat. Stir in the Marmite and sesame seeds and cool
4. Spoon this cooled mixture into the center of the rolled out pastry. Fold over one side. Brush it with cold water. Fold the other side over this and brush that with cold water. Starting from one of the unfolded sides roll up the pastry taking care not to break it and making sure to seal the edges
5. Brush over with beaten egg and decorate with a few sesame seeds or shapes made from any left over pastry
6. Bake for 30 minutes