Pan-fried vegetable pie

To make pan-fried vegetable pie, clean the chicory and remove the lower and stringier part of the stalk, so that you end up with around 12 oz, then cut the stalk into roughly 0.8 inch pieces 1, and the leaves into irregular pieces. Peel and slice the onion 2. Remove the outermost leaves of the cauliflower; you should end up with around 9 - 9.5 oz 3. 

Cut into roughly 0.4 inch thick slices 4. Peel the pumpkin so that you are left with around 7.8-8.1 oz 6, then into roughly 0.2 inch slices 6. 

Place the sliced onion in a large pan, add a drizzle of oil 7 and brown for around 2 minutes. Add the cauliflower 8 and cook on a high flame for around 3 minutes. Add the sliced pumpkin to the pan too 9 and continue to cook on a high flame for another 3 minutes. Add salt and pepper to taste. 

Lastly, add the chicory to the other vegetables in the pan 10, cover with a lid 11 and cook on a medium flame for another 5 minutes. Remove from the heat and leave to cool 12. 

Dice the brie cheese 13. Place the rolled out puff pastry sheet in a 9 inch diameter pan 14. Fill the puff pastry casing: add a few pieces of brie 15. 

Add half of the cooked vegetables 16, some more brie chees, and half of the olives 17. Finish off with the remaining vegetables, leftover diced brie cheese, and the remaining olives on top. Fold the puff pastry edge over the vegetables to create a frame 18 and place on the stove. 

Cook the savory cake on a medium flame for around 30 minutes with the lid on 19. Check the puff pastry is done at the base and along the edge. Remove from the heat and leave to cool until warm without the lid on 20 21. Place the cake in a serving dish or a cutting board and serve your pan-fried vegetable pie!