Caramelised Red Onion and Pumpkin Pie
  1. Preheat the oven to 200c/180c fan oven and in two oven trays spread out your pumpkin, red onion, garlic and herbs. Drizzle both trays with oil, sprinkle over the sugar and season. Roast in the oven for 40-50 minutes turning the veg once halfway through.
  2. Once cooked remove the thyme and rosemary stalks and transfer the roasted onion and pumpkin to a bowl. Stir in the double cream and parmesan. You can then transfer this to a large pie dish or individual dishes.
  3. Take your block of puff pastry and roll it out onto a floured surface large enough to cover your pie dish, you want the pasty about 1/2 a cm thick. Brush the out side edge of your pie dish/dishes with the egg yolk. Lay the pastry over the top and trim so the pastry overhangs by a cm. You then need to pinch the pastry around the edge to crimp it and seal the pie.
  4. Brush the top of your pie with the rest of the egg yolk and cook in the oven (200c/180c fan oven) for 45-50 minutes until the pastry is cooked and golden brown. Serve and enjoy!
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