375g pack Carême all butter puff pastry, defrosted
2 tablespoons olive oil
2 large onions, peeled and diced
1 tablespoon balsamic vinegar
1 teaspoon lemon thyme leaves
800g butternut pumpkin, peeled and cut into 3cm cubes
1 tablespoon olive oil
1 teaspoon smokey paprika
60g baby rocket leaves, chopped
150g feta, diced into 1cm pieces
sea salt and freshly ground black pepper
Preheat the oven to 200°C fan-forced (220°C conventional) and line a baking tray with baking paper.
Toss the diced pumpkin with olive oil, paprika, salt and pepper. Spread this out on a baking tray and roast for 20 minutes or until just cooked, set to one side to cool.
Meanwhile for the onions, place remaining 1 tablespoon olive oil and onions in a medium saucepan over a low heat, stirring to combine. Cover and cook for 15 minutes or until onion is soft. Increase heat to medium-high, add vinegar, stirring to combine. Cook the onion mixture for 5 minutes or until onions begin to caramelise. Add thyme and season to taste; remove from heat and allow to cool completely.
On a clean lightly floured work surface, roll pastry to a 38cm x 38cm square. Cut one rectangle 17cm x 38cm for the bottom and place on prepared baking tray, the remaining 21cm x 38cm rectangle is for the top. Spoon the cooled onion mixture evenly over the pie base, leaving a 2cm border. Add the rocket, followed by the pumpkin and feta.
Carefully place remaining pastry over the pumpkin filling, pressing the pastry edges together to seal. Place in the freezer or fridge for 15 minutes to chill. Use a fork to crimp the edges. Brush all over with the beaten egg glaze and using a very sharp knife score along the top of the pie.
Place baking tray in preheated oven and cook for 10 minutes, then reduce oven temperature to 180°C fan-forced (200°C conventional) and cook for a further 20 minutes or until pastry is puffed, golden and cooked through.