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 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.

More related recipes

Foodhub

Cauliflower, Thyme & Blue Cheese Soup

Mushroom, blue cheese and thyme pizza

Hoki & Warm Autumn Roasted Vegetable Salad

1. comments

   • Add
   order by

   • Latest
   • |
   • Oldest
   • |
   • Most Liked