Mini Pumpkin and Feta Pies

Preheat the oven to 200°C/180°C fan/400°F. Put the pumpkin or butternut squash and unpeeled garlic cloves in a roasting tin, drizzle with 1 tbsp olive oil, season with salt and pepper, and toss well. Roast for about 30 minutes, stirring once, until the squash is tender, then set aside to cool.

While the squash roasts, heat the remaining 1 tbsp olive oil in a frying pan over medium heat. Add the chopped onion and cook for 8-10 minutes, stirring often, until soft and lightly golden. Remove from the heat and let it cool.

Make the pastry by adding the flour, turmeric, and salt to a food processor. Add the cold butter and pulse until the mixture looks like fine breadcrumbs. Add the egg yolks and 2 tsp cold water, then pulse just until the dough starts to clump; add extra cold water 1 tsp at a time only if it feels dry.

Turn the dough onto a lightly floured surface and knead briefly until it comes together. Divide it into two discs, making one slightly larger than the other. Wrap and chill for at least 20 minutes.