Sweet and spicy squash and kale puff pastry pie

Season two and a half cups of all-purpose flour with salt and mix.

Add two sticks of cold cubed unsalted butter, separating the pieces and coating each fully in flour so it does not melt out in the oven.

Squeeze each piece of butter flat once between fingers and thumb into large shingled pieces, tossing in flour.

Make a well, add a splash of water and toss with the fingertips; keep adding about a tablespoon at a time until the dough just comes together, not wet or sticky.

Knead briefly until uniform; it should lift cleanly off the hand.

Form a disc, wrap tightly in plastic wrap and refrigerate to rest.

On a lightly floured surface roll the dough about half an inch thick.

Fold in half, brush off excess flour, fold in half again; wrap and refrigerate.

Repeat for four folds in total, chilling 20 to 30 minutes between folds.

Cut the top off a head of garlic, drizzle with olive oil and wrap in foil.

Cut about 20 ounces of butternut squash and one large sweet onion into bite-sized pieces on a baking sheet; toss with olive oil, salt and lots of black pepper; add the garlic packet.

Roast until the vegetables are tender and starting to brown.

Add roughly torn kale, toss in the oil on the tray, and return to the oven to cook the kale and drive off its moisture.

Stir in peppadew peppers, a few pinches of red pepper flakes and one tablespoon of honey.

Squeeze the roasted garlic cloves into the filling and mash them in; cool completely (can be made a day ahead).

Cut the chilled dough in half and roll each piece about a quarter inch thick into a rough round.

Roll one round onto the pin, unfurl onto the baking sheet and trim to a circle.

Spread the cool filling on, leaving half an inch to an inch at the edge, mounding it in the centre.

Lay the second round on top, press out air pockets around the filling and trim the excess.

Crimp the edge firmly with a fork.

Egg wash the centre of the top crust, not the edges; chill briefly if soft.

Bake until deeply golden brown and very crisp.

Cool 5 to 10 minutes before slicing, or up to 20 to 30 minutes to serve nearer room temperature.