Veggie Galette

|Leftover roast vegetables herby stuffing gooey melted cheese and tangy cranberry sauce fill this delicious French-inspired open pie.||1 tablespoon rapeseed oil500g leftover veggies100g brie or stilton70g cooked chestnuts125g prepared sage and onion stuffingflour for rolling out500g shortcrust pastry5 tablespoon cranberry sauce1 medium egg|Heat the oil in a frying pan on a medium setting then fry the onion for 8-9 mins until soft and starting to brown. Set aside to cool.Put the cooled onion vegetables Brie or Stilton chestnuts sage and ¾ of the stuffing into a large bowl and toss together.Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.Flour a work surface then roll out the pastry to 5mm thickness. Cut out a 30cm circle using a dinner plate as a guide. Carefully slide the pastry circle onto the prepared baking traySpread 4tbsp of the cranberry sauce over the centre of the pastry leaving a 4cm border clear around the edge. Top the sauce with the veg mixture then dollop the remaining sauce over the top and sprinkle with the rest of the stuffingFold the pastry border over the edges of the filling then brush with the beaten egg to glaze.Bake for 35-40 mins until the pastry is crisp. Serve hot or warm.|10.00 minutes|6|https://www.asdagoodliving.co.uk/food/recipes/veggie-galette