Recipe: Autumn vegetable, blue cheese and thyme pie

Using puff pastry - serves 8

Filling

1 onion, finely diced

1 Tbs olive oil

2 Tsp brown sugar

1 Tbs balsamic vinegar

2 Tsp salt

Freshly ground black pepper

1/2 cup diced pumpkin

1/4 cup diced parsnip

1/4 cup diced carrot

100g beans, diced

3 tsp fresh thyme leaves

200g blue cheese

Pastry
250g plain flour
2 tsp salt
150 ml iced water whisked with 2 tsp lemon juice
300g cold butter, cut into cubes

Eggwash
1 egg whisked with 1 Tbs milk

1 To make the filling, saute the ingredients - except the blue cheese - over a medium heat for 30 minutes or until golden and soft. Season and set aside.

2 To make the pastry, mix the flour, salt, water and lemon juice into a dough. Knead until it feels elastic then refrigerate for 30 minutes.

3 Remove the pastry from the fridge and roll out into a rectangle. Place cubes of butter onto the pastry then fold and roll.

4 Repeat this process three times before leaving the pastry to rest for one hour.

5 Preheat the oven to 200C. Line pie tins or use a plate to form one large pie.

6 Place the filling into the centre, top with blue cheese then brush with eggwash before topping with pastry. Brush again then bake for 25 minutes or until golden.