1 Butternut Squash
3 Red Onions
150g Blue Stilton
3g Fresh Thyme
315g Plain Flour
20ml Balsamic Vinegar
50ml Olive Oil
1 tsp Sugar
120g Salted Butter
150g Greek Style Yogurt
1 heaped tsp Paprika
Sea Salt & Pepper
Pre-heat the oven to 200°C.
Put flour, salt and 100g butter into a bowl. Rub together.
Mix in yogurt and add the milk and paprika.
Form a ball and refrigerate for 30 minutes.
Meanwhile, peel and cut the butternut squash into small chunks. Drizzle over some oil, add salt and pepper and roast for 20 minutes.
Melt 20g butter with oil. Chop and fry the onions and add the sugar and vinegar.
Allow to cool then add to a bowl with grated Stilton and chopped thyme.
Roll out the pastry to a 35cm round and place on a baking sheet. Put the mixture over the dough and fold the borders over, leaving the centre open.
Brush with egg yolk and milk then bake for 35 minutes.
Cut into wedges to serve.