Sweet potato, butternut squash, spinach & feta hand pies

Put all the pastry ingredients in a food processor and pulse a few times to slowly incorporate the butter into the flour. If doing it by hand, rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Work quickly and try not to handle it too much, to avoid the butter melting. Add 230ml ice-cold water, bit by bit, and pulse again (or knead with hands) until it forms a dough (you may need a little less or more water). Wrap and chill the pastry while you make the filling.

For the filling, heat the coconut oil in a large saucepan over a medium heat and sauté the onion until soft. Meanwhile, boil a kettle. Stir the garlic, 1 tsp sea salt flakes and spices into the onion and cook until fragrant. Mix in the tomato purée and 200ml just-boiled water, followed by the sweet potato, squash and spinach. Cover and simmer over a medium heat for 25 minutes, stirring occasionally. Add a little more water if it is drying out.

When the squash is tender, remove the pan from the heat. Mash the mixture lightly with a fork. Crumble in the feta, add the apricots and fold through. Leave to cool.

Preheat the oven to 200ºC, gas mark 6. Lightly dust the work surface with flour. Remove the pastry from the fridge and roll it out thinly (2mm), in 2 batches. Cut out 32 x 10cm circles (re-rolling when necessary). Lay 16 circles out on 2 large, baking parchment-lined baking trays. Place 1 heaped tbsp of mixture in the middle of each one.

Use your finger to wet the edges of the pastry with a little cold water. Take the remaining 16 discs, gently stretch them with your fingers and place over the filling to make a lid. Press the edges together to seal. Use the tines of a fork to poke holes in the top of each little pie. Whisk the egg with the turmeric and brush on the pies to glaze, then sprinkle the tops with cumin seeds.

Bake for 25-30 minutes, or until golden, shiny, and firm underneath. Serve warm or at room temperature. Delicious with mango chutney.