Ingredients
300g/12oz pumpkin, peeled, de-seeded and diced
25g/1oz unsalted butter
10g/2 tsp soft brown dark sugar
¼ tsp ground cinnamon
1 orange, juice only
1 orange, segments only
2 x 10cm/4 inch rounds puff pastry
1 medium egg
a splash of full fat milk
1 tsp olive oil, for greasing
salt
freshly ground black pepper

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Half fill a medium pan with water. Bring to the boil and season with salt.
3. Par-boil the pumpkin for 3-4 minutes. Drain.
4. In a medium sauté pan, gently heat the butter and sugar, until melted.
5. Add the pumpkin and fry for 3-4 minutes.
6. Grease a baking tray with the oil.
7. Place the puff pastry circles on the greased baking tray.
8. In a small bowl, beat the egg and milk together. Brush over the pastry.
9. Bake the pastry pie tops for 5-6 minutes or until puffed up and golden.
10. Stir the cinnamon and orange juice into the pumpkin pan. Simmer for one minute.
11. Stir in the orange segments to warm through.
12. Serve a portion of the pumpkin mixture with a puff pastry pie lid on top.