Ingredients

1 sweet potato, peeled and diced
200g Coop British carrots, roughly chopped
1 tbsp Coop olive oil
1 Coop British leek, sliced
1/2 stick celery, sliced
1/2 red pepper, deseeded and roughly chopped
100g Coop frozen sweetcorn
1/2 x 500g jar Coop Italian creamy tomato pasta bake sauce
85g ready rolled puff pastry
1 Free range egg

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6
2. Toss the sweet potato and carrot in 1tsp of the oil and spread out on a baking tray. Cook in the oven for 25 mins, or until tender
3. Meanwhile, heat the remaining oil in a frying pan and cook the leek, celery and pepper over a low heat for 10 mins, stirring occasionally, until soft
4. Add the sweetcorn and cook for 1 more minute, until thawed. Stir in the sauce, sweet potato and carrot and divide between 2 small pie dishes
5. Gently roll out the pastry and cut out 2 lids, about 1cm wider than the top of the dishes. Beat the egg, then brush the rims of the dishes. Put the lids on top and lightly press down to seal
6. Make 2 small slits in the top of each lid, brush with egg, and cook on a baking tray for 25-30 mins, until golden