Veggie rainbow picnic pie recipe | Good Food

Ingredients

• 450g butternut squash peeled, sliced and cut into small chunks
• 2 tbsp olive or rapeseed oil
• 1 large onion sliced
• 550g small waxy potatoes peeled and sliced
• 2 x 375g blocks all-butter puff pastry
• flour for dusting
• 1 x 320g ready-rolled sheet all-butter puff pastry
• 2 tbsp breadcrumbs
• 300g pack cooked beetroot sliced
• 450g jar roasted red peppers drained
• 200g block feta cheese
• 150g frozen peas
• small bunch each parsley and mint, chopped
• 10 eggs
• 2 tbsp sesame seeds