1. Preheat the oven to 220C.
2. Add the peeled and diced pumpkin (600g), peeled and diced onions (2) and peeled garlic cloves (3) to a roasting pan. Drizzle with olive oil and season with salt and pepper.
3. Bake for 30-40 minutes or until soft and starting to caramelise.
4. Add the spinach leaves (60g), dried ground sage (1 tsp), dried thyme leaves (1 tsp) and olive oil (15g) to the bowl. Season really well with salt and pepper. Program 5 minutes / 80C / Reverse+Stirring Speed.
5. Add the roast pumpkin mixture and feta cheese (120g) to the bowl. Pulse Closed Lid / Turbo / 1-2 x 1 second blasts, repeating until your desired texture is reached.
6. Using circle cutters or scissors, cut 12 x 10cm diameter circles from the shortcrust pastry sheets (3) and 12 x 8cm diameter circles from the puff pastry sheets (2).
7. Press the larger shortcrust pastry circles into each hole of a lightly greased 12 hole muffin tin.
8. Spoon a dessertspoonful of the filling mixture into each pastry.
9. Brush the edges of the shortcrust pastry with a little milk, then cover with a circle of puff pastry and gently press the edges together.
10. Brush each pastry with milk and use a knife to cut a little hole in the top of each one.
11. Bake for 15 minutes or until pastries are golden.
12. Enjoy!

Make your own!
* Make your own puff pastry with the Homemade Puff Pastry recipe from The Baking Issue, the Rough Puff Pastry recipe from The Freezer Issue or the Iced Puff Pastry recipe from The Easter Bonus Issue.