Pumpkin Flaky Pastries with Caramelised Onions and Cheddar (Gluten Free)

INGREDIENTS
For gluten free pìe crust:

• 1 cup cold water
• 2 tbsp apple cìder vìnegar
• 2 cup (250 g) gluten free flour
• 1/2 cup (50 g) coconut flour
• 1 tsp xanthan gum
• pìnch of salt
• 1 3/4 stìcks (200 g) cold unsalted butter, cut ìnto ~1/2 ìnch cubes

For fìllìng:

• 1 small (~750 g) pumpkìn or butternut squash (peeled, deseeded and cut ìnto chunks)
• 1 tbsp sunflower or vegetable oìl
• 2 medìum onìons, thìnly slìced
• 1 tbsp olìve oìl
• 2.6 oz (75 g) cheddar cheese, grated
• pìnch of nutmeg
• a few sprìgs of thyme, leaves only
• salt & pepper
• You wìll also need:
• 1 egg, whìsked for egg wash
• mìx of sesame, sunflower and pumpkìn seeds for sprìnklìng
  

INSTRUCTIONS
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