In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the water, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs.
Heat the oil in a frying pan, fry the courgette for approx. 1 min. on each side, place in a bowl, drizzle with vinegar, cover and set aside.
Heat the oil in a wide frying pan. Brown the mince for approx. 4 mins., remove and place in bowl. Sauté the onion and courgette in the same pan for approx. 3 mins., add to the meat, leave to cool. Add the cheese, breadcrumbs and egg, mix in, season the filling.
On a lightly floured surface, roll out the pastry into a circle (approx. 34 cm in diameter), place in the prepared tin, prick firmly. Spread the filling on top.
Approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin. Top with the reserved courgette sticks prior to serving.