Roast Pumpkin, Feta and Pine Nut Pasty

DIRECTIONS

• Preheat the oven to 220c place pumpkin on a baking tray and toss with olive oil garlic and salt and pepper.
• Roast in oven for 40 minutes or until cooked and golden.
• Remove and allow to cool.
• Evenly divide the pumpkin among the four pastry squares, placing in the centre.
• Top with oregano, feta and pine nuts. Drizzle with a little of the feta marinating oil.
• Bring 2 of the diagonally opposite corners together and pinch to seal along the edges.
• The base will be square the top will be a pyramid shape.
• Twist the top to seal where the four corners meet.
• Place the egg yolk and milk in a small bowl and whisk with a fork to make an egg wash for the pastry.
• Place the pasties on a baking tray and brush with the egg wash.
• Sprinkle with sesame seeds and sea salt and bake for 15 minutes or until golden brown.