Ingredients

• 1 tablespoon olive oil
• 25g unsalted butter
• 1 onion, thinly sliced
• 1/2 butternut pumpkin (about 450g), peeled, cut into 1.5cm cubes
• 1 tablespoon brown sugar
• 2 teaspoons balsamic vinegar
• 2 eggs, lightly beaten, plus 1 lightly beaten egg to brush
• 100ml pure (thin) cream
• 120g gruyere*, grated
• 2 tablespoons grated parmesan (or vegetarian hard cheese)*
• Fried sage leaves, to serve (optional)

Pastry (see Note)

• 2 cups (300g) plain flour
• 30g cheddar*, grated
• 150g chilled unsalted butter, chopped

Method

• Step 1 For the pastry, place flour, cheddar and butter in a food processor with a pinch of salt. Process until mixture resembles fine crumbs. Add 1/3 cup (80ml) chilled water and process until mixture comes together to form a smooth ball. Wrap in plastic wrap and chill for 30 minutes.
• Step 2 Meanwhile, make the filling. Heat the oil and butter a in large frypan over low heat and cook the onion for 5 minutes or until soft. Add the pumpkin and cook, stirring occasionally, for 2-3 minutes.
• Step 3 Add 1/2 cup (125ml) water and bring to a simmer. Cover, return heat to low and cook for 20 minutes or until the pumpkin is soft. Stir in the sugar and balsamic vinegar, then allow to cool.
• Step 4 Preheat the oven to 200°C. Line a large baking tray with baking paper.
• Step 5 Roll out pastry on a lightly floured board to a 30cm disc and place on the prepared baking tray.
• Step 6 Place the cooled pumpkin mixture in a large bowl. Add the eggs and cream, and season well with salt and freshly ground black pepper. Stir in half the gruyere, then sprinkle the remaining gruyere over the pastry, leaving a 2cm border. Fill the centre of the pastry with the pumpkin mixture, then fold over the 2cm border and roughly pleat. Brush the pastry edge with the beaten egg and sprinkle with parmesan. Bake for 30 minutes or until golden and cooked through.
• Step 7 Serve the pie warm, garnished with fried sage leaves, if using.