Bring a pot of water to the boil then cook potato for 12 - 15 minutes until very soft. Drain, mash and set aside.

Heat oil in a dutch oven or pot over high heat. Add black mustard seeds, cumin and fennel seeds. Let them sizzle for 15 seconds.

Then add curry leaves and stir for 15 seconds.

Add garlic, ginger and onion. Cook for 4 to 5 minutes until onion is tinged with gold.

Add tomato paste and tomato, cook for 30 seconds.

Add curry powder, turmeric and chilli. Cook for 30 seconds.

Add zucchini, carrot and cauliflower. Stir well to coat in the spice paste.

Add water, salt and pepper. Stir, bring to a simmer then put the lid on and reduce heat to medium low.

Cook for 15 minutes until vegetables are soft. Then remove lid and simmer for 5 minutes to reduce liquid a bit.

Remove from stove. Add peas and potato, mix through well.

Taste and add more salt and pepper if needed.

Place lid on and cool for at least 30 minutes (even overnight is fine).

Preheat oven to 180°C/350°F.

Grease a large pie dish with butter, or oil spray. Drape in a puff pastry sheet.

Fill with Filling – slightly mounded is fine.

Fold in the corners of the puff pastry sheet.

Top with puff pastry sheet – turn 90 degrees to the base puff pastry sheet.

Fold the overhang puff pastry under itself.

Brush with egg, cut a 2cm / 1" cross in the middle.

Bake 50 to 60 minutes, until the top is very deep golden and flaky.

Stand 5 minutes then slice to serve. A dollop of plain yogurt goes well with this!