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 half of your circle of pastry put a small amount of the egg (or milk).  In the middle of the pastry you now want to put a couple of spoonfuls of mixture on one side, keeping a 1cm gap all around. Pull the top over the bottom and, using the handle of a knife, push down every cm or so, this seals the two sides and looks nice. Brush with the egg wash (or milk). Cook for 25 miutees until golden.