vegetable & feta tort

what you need for the pastry 2 cups bakers flour 2 tablespoons olive oil 1 tsp sea salt water as required for the filling
3 tablespoons olive oil
2 medium onions, thinly sliced
3 cloves garlic, finely chopped
2 large potatoes, peeled and cut into chunks
400g pumpkin, peeled and diced 2cm
1 large kumara, peeled and diced 2cm
6 silverbeet leaves, thickly sliced
1 cup crumbled feta
salt and freshly ground black pepper
1 egg, beaten

what to do For the pastry

Place the flour, salt and oil in the bowl of an electric mixer with a dough hook and mix in enough water to make a stiff dough.Knead with the dough hook for 10-15 minutes until the dough is smooth and elastic. This can also be done by mixing in a bowl then kneading by hand. Remove from the bowl, cover in plastic wrap and rest the pastry in the fridge for 2 hours or overnight.

For the filling
Heat the oil over moderate heat. Add the onions and garlic and fry gently until soft and well browned. Remove from the heat and cool.

Cook the potatoes in boiling salted water until tender. Drain well and crush coarsely with a fork. Boil the pumpkin and kumara separately in more salted water until tender. Drain well and cool. Boil the silverbeet leaves until well wilted, cool under cold water then squeeze dry and chop again.

Preheat the oven to 200ºC. Roll 1/2 the pastry out to make a disc 35cm in diameter. Place on a baking sheet greased with olive oil. Put the potato in an even layer over the pastry, leaving a border 2cm wide all around the edge. Spread the fried onions on top, then the pumpkin and kumara. Sprinkle the silverbeet and feta over and season with a little salt (depending on how salty the feta is) and black pepper. Roll out the other 1/2 of the pastry and place on top. Brush the edges with egg and crimp or twist together all around to seal the pie. Brush the top all over with egg and make several cuts on the top to let the steam escape. Bake for 40 minutes or until well cooked.

Remove from the oven and cool slightly