Ingredients
2 x 375g packets of ready rolled puff pastry  
500g pumpkin or squash 
4 tbsp olive oil 
1 small red onion, finely chopped 
1 block of feta, broken into pieces or cut into chunks
1½ tsp chilli flakes 
1½ tsp ras el hanout  
Salt 
Pepper 
1 egg, beaten (or milk)

Method
Preheat the oven to 180c. 

Cut up the squash or pumpkin into smallish cubes, drizzle with 2 tbsp olive oil and season with salt and the chilli flakes put into the oven to roast for 20-30 minutes until soft.  You need to shake the pumpkin from time to time so it becomes golden on all sides.  When it is cooked leave it to one side to cool slightly.  

Once cooled add the onion, feta and ras el hanout and carefully mix through. 

Unroll the pastry and using a small side plate, cut out some circles, (I get 3 out of mine but this will depend on the size of your plate). 

Around the edge of the circle of pastry put a small amount of the egg (or milk).  In the middle of the pastry you now want to put a spoonful of mixture in the middle and pull two sides up - front and back - so they join together at the top. 

Push together the seam the whole way along by pinching together from the top down one side then from the top down the other side.  Reposition your pastry so the seam is now against your board and push down on the seam very firmly as this ensures it is properly stuck together and won’t open during cooking. 

I then lightly folded up the seam to look pretty but you can crimp or use a fork. Brush with egg wash (or milk). Cook for 25 miutees until golden.