Savory pumpkin (butternut squash) pasties

Peel the pumpkin (butternut squash), dig out the gunk and seeds and cut it into chunks; roast rather than steam so the filling has chunks and is not a runny puree.

Toss the squash with a little oil, kosher salt, fresh ground pepper, a splash of maple syrup to help it caramelize, a little fresh thyme and fresh sage; put it into a hot pan so it sizzles.

Process 500 g flour with about a teaspoon of salt in a food processor, then add equal parts lard and butter and process to a sandy texture with tiny pieces of butter.

Add six tablespoons of water and process until it comes together; finish bringing it together by hand. It should only just hold together, almost crumbly.

Divide into seven balls, wrap each, and refrigerate at least 20 minutes, closer to 30, to keep the butter cold for flakiness.

Cook the potatoes in heavily salted water with a splash of vinegar so they keep their shape.

Once cooled, combine all the roasted squash with some of the potatoes, the onions and nutmeg; mostly pumpkin.

Roll out the pastry and cut a round. Spoon in filling with Gruyere, keeping the outside rim clear, fold over and press down; crimp the edge (a Cornish pasty has 20 crimps).

Chill the pastries about 20 minutes in the fridge.

Brush every facet with egg wash for a good sheen, then sprinkle flaky salt before the egg dries.

Bake at 375F with convection on for good browning, 20 minutes.