Ratatouille christmas tree pie

Ingredients

• 3 cups cauliflower florets (broken or cut into small pieces)
• 1 small green pepper (capsicum), diced
• 1 medium onion, finely chopped
• 1 cup boiled chickpeas
• 2 garlic cloves, finely chopped
• ½ teaspoon dried thyme
• ½ can tomatoes, finely chopped (or use tomato puree if you prefer)
• 1 tablespoon vegetable oil (or olive oil)
• Salt to taste
• Soymilk with a pinch of turmeric (optional) for glazing

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Preparation

• Add 1 tablespoon vegetable oil in a deep fry pan or wok. Add onions and garlic. Stir and let fry for a few minutes.
• Add cauliflower. Stir and cook until starting to brown lightly but not mushy. Add tomatoes and chickpeas. Stir and mix well.
• Cook uncovered (adding water occasionally as required) until cauliflower is almost tender (but again not mushy).Sprinkle the dried thyme in.Add salt to taste.
• Lastly stir in the peppers and mix well. Remove immediately from the heat.The heat from the sauce will cook the peppers slightly. Allow to cool completely before filling in.
  
• Preheat oven at 180 degrees Celsius.Using the pastry dough from here, divide in 5. Roll each one out on a floured board and brush with some oil.
• Sprinkle with some dried thyme. Fold in 3 lengthwise and again in 3 across the width to make a square. Roll out again into a square approximately 15 x 15 cm (6 x 6 inches).
• Bake for 30 -40 minutes until pastry is a nice golden colour. Remove and let cool slightly before serving.