Autumn vegetable, blue cheese and thyme. Photo / Babiche Martens
Autumn vegetable, blue cheese and thyme. Photo / Babiche Martens
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 whiskedwith 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.
