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Preheat the oven to 200°C and line a baking sheet with baking paper.
Heat the oil and fry the onion and brinjal over medium heat until soft.
Add the red pepper, baby marrows and mushrooms. Fry until golden and most of the liquid has evaporated.
Add the garlic and fry 1 more minute. Add the herbs, pesto and seasoning to taste. Leave to cool completely then add the cheese. Mix through.
Place the one sheet of pastry on the baking sheet. Spoon the vegetables down the middle of the pastry. Fold the sides over to enclose.
Place the other sheet of pastry on top of the folded pastry and fold in underneath to enclose. Fold ends in underneath and press to close and seal. Brush with the egg mixture.
Use a very sharp knife and lightly score the top in a criss-cross manner, but do not cut right through pastry.
Brush with the egg mixture. Refrigerate for 30 minutes. Bake for 25 – 30 minutes until golden and puffed.
Serve sliced with mushroom sauce and green vegetables or salad.
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