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Autumn vegetable, blue cheese and thyme pie

Name: Autumn vegetable, blue cheese and thyme pie
Cook time: 25 min
Total time: 145 min
Yield: 8
Ingredients: 1 Tbsp Olive oil; 2 tsp Brown sugar; 1 Onion, finely diced; 1 Tbsp Balsamic vinegar; 2 tsp Salt; ½ cup Pumpkin, diced (Main); 100 g Green beans, diced; ¼ cup Carrots, diced; ¼ cup Parsnips, diced; 200 g Blue cheese; 3 tsp Fresh thyme; 2 tsp Salt; 150 ml Water, iced, whisked with 2 tsp lemon juice; 250 g Plain flour (Main); 300 g Butter, cold, cut into cubes

145 min

for 8 people

Babiche Martens

Amanda Laird

Food writer

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1 Tbsp	Olive oil
2 tsp	Brown sugar
1	Onion, finely diced
1 Tbsp	Balsamic vinegar
2 tsp	Salt
½ cup	Pumpkin, diced (Main)
100 g	Green beans, diced
¼ cup	Carrots, diced
¼ cup	Parsnips, diced
200 g	Blue cheese
3 tsp	Fresh thyme

2 tsp	Salt
150 ml	Water, iced, whisked with 2 tsp lemon juice
250 g	Plain flour (Main)
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 with freshly ground black pepper 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.