Parsnip, feta & butter bean pie - Good Food Middle East

Ingredients

• 400g plain flour, plus extra for dusting
• 150g rye flour
• 300g cold butter, cut into cubes
• 1 tbsp thyme leaves
• 2 large eggs, plus 1 egg yolk to glaze
• pinch of dried thyme or mixed herbs
• 1 tbsp olive oil
• 1 onion, sliced
• 600g parsnips, peeled and cut into 1cm cubes
• 2 large eggs
• 200g crème fraîche
• 200g feta, crumbled
• 1/2 small bunch of thyme, leaves picked
• 2 x 400g cans butter beans, drained and rinsed
• ½ tsp ground mace
• 1 lemon, zested