CHICKEN AND PEPPER PIE

- Preheat the oven to 200C/Gas6; grease a 700g loaf tin and line with greaseproof paper; cut the paper long enough to allow to hang over the sides; this will make it easier to take out of the tin after cooking; preheat the grill to high; grill the pepper quarters skin side up for 5-8 minutes until the skin is charred; place in a plastic bag to cool slightly; remove the skins

- Place the oil in a pan with 150ml water; bring to the boil; stir in the flour, the parmesan and 1 tsp salt; quickly remove from the heat; mix to a dough using a wooden spoon, when cool enough to handle, quickly turn out onto a lightly floured surface; knead until smooth

- Roll out two thirds of the pastry to a rectangle 6mm thick; gently press into the base and sides of the tin; place half the chicken in a single layer in the pastry case; cover with half the peppers; scatter over the olives and basil. Season; cover with the remaining chicken and peppers; roll out the remaining pastry to fit the top of the pie; brush the edges with water; place over the pie and cut off the excess pastry; pinch to seal

- Make 3 small holes down the centre; brush the pie with the beaten egg; roll the excess pastry into sausages; twist and place on top of the pie in a lattice; brush with beaten egg; bake for 15 minutes; reduce the temperature to 170C/Gas3, and bake for 60-65 minutes, covering with foil if the pastry starts to over-brown; allow to cool in the tin; using the overhanging paper, pull the pie out of the loaf tin and carefully peel away the paper; place on a serving dish and serve cold