Start with the filling. Cut the vegetables into thin strips, as small as possible. Sauté in a frying pan with a dash of olive oil over a medium heat for about 3 minutes or until they change colour. Add salt and pepper and put by.
Mix the tomato sauce, vegetables, oregano and grated cheese together in a bowl and put by.
Next, make the dough. Dissolve the yeast in the water and add the olive oil. Put the flour and salt in a large bowl and then add the yeast, water and olive oil mixture. Knead until you get an even dough that doesn’t stick to your fingers.
Cut into four pieces and stretch each one into a round shape. Place a good amount of filling along one side, without touching the edge. Fold the dough in on itself, as if making a pasty, and crimp the edges together to seal in the filling. Brush with the beaten egg and bake for 20 minutes at 180 ºC.