Autumn vegetable, blue cheese and thyme pie
( SERVES 8 )

Viva 4/4/2012

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Amanda Laird

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1	Onion, finely diced
1 tbsp	Olive oil
2 tsp	Brown sugar
1 tbsp	Balsamic vinegar
2 tsp	Salt
1	Freshly ground black pepper, to season
½ cup	Pumpkin, diced
¼ cup	Parsnip, diced
¼ cup	Carrot, diced
100 g	Green beans, diced
3 tsp	Fresh thyme
200 g	Blue cheese

250 g	Plain flour
2 tsp	Salt
150 ml	Water, iced, whisked with 2 tsp lemon juice
300 g	Butter, cold, cut into cubes

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.
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.
Remove the pastry from the fridge and roll out into a rectangle. Place cubes of butter onto the pastry then fold and roll.
Repeat this process three times before leaving the pastry to rest for one hour.
Preheat the oven to 200C. Line pie tins or use a plate to form one large pie.
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.