• 1 small onion , cut into thin wedges
• 1 garlic clove , finely chopped
• 400g pumpkins or butternut squash, peeled and cut into chunks
• a small bunch of sage leaves, roughly torn
• olive oil
• 5 tbsp dry white wine
• 150g mascarpone
• 150ml vegetable stock , fresh, cube or concentrate
• 1 beaten egg , for glazing

PASTRY

• 150g plain flour
• 75g butter , chilled and diced

1. Heat the oven to 200C/fan 170C/gas 5. For the pastry, sift the flour and a pinch of salt into a large bowl. Rub in the butter with your fingers to form breadcrumbs. Stir in 4-5 tsp cold water to make a soft dough. Wrap in clingfilm and chill.
2. Put the onion, garlic, pumpkin and sage in a large roasting tin. Season. Mix in 2 tbsp olive oil. Spread out in a single layer then roast for 30 minutes, stirring occasionally.
3. Sit the roasting tin on the hob over a medium heat and pour in the wine. Simmer until reduced by half, then stir in the mascarpone until melted. Stir in the vegetable stock and bring to a simmer. Remove from the heat.
4. Roll out the pastry and cut 2 discs slightly larger than the tops of 2 individual pie dishes. Divide the filling between the dishes and brush the rims with egg. Lay the pastry over the filling and crimp the edges. Brush the pastry with beaten egg and bake for 20-25 mins.