Hummus & Roast Vegetable Pie

Method

1. Heat your oven to 180 Fan / 200 C / 400 F / Gas 6. Line a large baking sheet with grease-proof paper or a silicon mat
2. Put all the prepared veg into a large bowl along with the olive oil, garlic powder, cumin, thyme leaves and plenty of seasoning. Give everything a good stir till the veg is coated then tip onto your tray and roast for 30 minutes
3. Remove from the oven and leave to cool for 10 minutes then stir in the ful nabed or hummus and camelina seeds
4. Unroll the puff pastry sheet then cut in half. Using a rolling pin, roll out one half of the pastry to just a little bit bigger. Lay this on the baking sheet
5. Spoon the veg mixture onto the pastry base, flattening the top for an even layer, but leaving a 1 inch border around the edge. Brush the border with some oat milk
6. Roll the other half of pastry so it's a little bit bigger than the base then carefully lay over the top of the veg.
7. Crimp, fork or fold to seal the edges then brush some more oat milk over the whole of the top before cutting a 2-3 slashes in the top of the pastry 
8. Bake in the oven (at the same temperature) for around 40 minutes until the pastry is crisp and golden