Place all ingredients into TM bowl and mix 5 seconds / speed 5

Then knead 1 minute to form your dough

Place dough onto lightly floured surface (I use my bread mat as I can enclose the dough in it when resting) and bring together into a ball

Wrap in Glad wrap or bread mat (if using) and rest for 30 minutes in the fridge

While pastry is resting, cut tomatoes in half, place cut side up onto kitchen paper, sprinkle with sea salt flakes and allow to sit for 30 minutes … some moisture will come out of the tomatoes which is what you are looking for

Combine the parmesan cheese, breadcrumbs and mint in a bowl and put aside

When you are ready to roll out the pastry, turn oven on to 200 degrees, fan forced, place rack into middle of oven, and have a baking tray ready for the pie to be placed onto it for baking

Remove dough from fridge and if using your bread mat, lift dough off it and place a piece of baking paper on top of the bread mat (this will help stop the paper moving around whilst you are rolling out the dough)

If you are not using a bread mat, remove dough from Glad Wrap, then dab your bench with a little bit of water and place baking paper on it (the water will help keep the baking paper in place)

Sprinkle the baking paper with a little wholemeal flour, place pastry on top and lightly sprinkle flour on top of pastry too

Roll pastry out to a large 35cm round (14 inches – this is larger than the baking paper, but you will be folding the pastry back towards the centre of the freeform pie so it won’t end up being this large)

Sprinkle the cheese/breadcrumb/mint mixture over base of dough leaving a border of 5cm (this will help to absorb the moisture from the filling, and give you a firmer crust on the base) NB: it is important to go right to the 5cm border so that when you turn the pastry inwards over the filling you are not folding pastry onto pastry giving you a thick crust at the edge without any filling

Using kitchen paper, dab the top of the tomatoes to remove excess moisture

Place the tomatoes on top of the cheese/breadcrumb/mint mixture, followed by the crumbled feta ensuring you cover the whole area right up the 5cm border

Sprinkle with salt and pepper

Brush the 5cm edge of the pastry with the egg wash

Working in a circular motion fold the 5cm dough border up onto the filling leaving a wide circular hole in the centre (the egg will help the dough stick together as you work around the pie)

Lift the baking paper with the pie on it, onto your baking tray

Brush the pastry all over with the egg mix, then pour the rest of the egg mix into the hole in the centre so it becomes part of the filling (and you are not wasting it)

Sprinkle seeds onto the pastry and bake for 30 minutes, turn tray around and continue for another 10 to 15 minutes until a lovely golden colour (it takes 45 minutes in my oven)

Allow to cool for 10 minutes before sprinkling with fresh mint leaves, and serve drizzled with lemon yoghurt sauce and a large green salad