Pumpkin pasties

To make the shortcrust pastry, sift plain flour and salt in a large mixing bowl. Add diced butter. Rub flour and butter together with your fingertips until the mixture looks like fine breadcrumbs. Add some cold water and mix the dough until firm. Wrap in cling film and leave to rest in the fridge for 30 mins.

Preheat the oven to 220°C / fan 200°C / gas 7. Peel and cut pumpkin into 1 cm cubes. Toss with some oil on a baking tray and roast for 20-25 mins until golden.

While the pumpkin is roasting, chop the onion and crush the garlic cloves. Heat some oil in a large frying pan. Fry onion and garlic together with the ground cumin, ground coriander and chilli powder until softened. When done remove from heat and mash with a fork.

Drain and wash black beans. Add to the onion mixture together with the sweetcorn, crumbled feta and mashed pumpkin. Add freshly chopped coriander leaves. Season the filling to taste with lime juice, salt and pepper.

Lower the oven to 180C/fan 160C/gas 4. Split the shortcrust pastry into 6 equal parts. Roll out each one to a 20cm circle. Place some filling on one side of each circle leaving a border of around 2cm. Brush the border with some beaten egg. Close each pasty by carefully pressing on the edges with your fingers first, then with a fork.

Place the pasties on two baking trays lined with parchment paper. Brush them with some beaten egg. Use a sharp knife to make 2 small slits in the middle of each pasty. Bake in the oven for around 20 mins until pastry is golden.

Mix all the dip ingredients together and set aside. When the pasties are done, leave to cool for 5 mins before serving with the sour cream dip on the side.