Beet, caramelised onion & gorgonzola flat pies
The perfect appetiser for entertaining. These flat pies have a handful of ingredients and are so easy to make.
  1. For the onions, preheat the oven to 180°C. Place them into an ovenproof dish with the butter, pepper and balsamic. Toss to combine, cover tightly with foil and bake for 1 hr 15 minutes. Mix the onions around with tongs every 15 minutes so that they cook evenly. Cool completely before using. This can be done 1 or 2 days in advance.
  2. Peel the beets and slice them very thinly using a mandolin or knife. Set aside.
  3. Preheat the oven to 180°C.
  4. Line a baking tray with paper and grease with a little oil. Cut each square of pastry in two. Lay the slices of beet onto two halves of pastry, leaving about 1cm of pastry as an edge. Top the beets with the cooled caramelised onions. Crumble the gorgonzola over the onions, sprinkle over the thyme leaves and set aside.
  5. To make the tops, take the other two halves of pastry and cut 1 cm parallel lines all the way through the pastry, leaving a 1 cm uncut edge on the top and bottom.
  6. Wet your finger with water and rub a little all around the edges around the beet toppings. Carefully lay the cut pastry tops over the bottom halves, gently pressing down the edges to seal. Lay the two pies onto the baking tray, brush with beaten egg and scatter with fennel seeds and sea salt flakes.
  7. Bake for 20-30 minutes, or until puffed and golden.