2. Heat oil in a frying pan and cook onion over medium heat for 2 minutes or until soft. Add potato, carrot, parsnip, pumpkin and stock; bring to boil. Reduce heat and simmer for 10 minutes, stirring occasionally, until vegetables are soft and liquid has evaporated. Stir in peas and parsley and set aside to cool.

4. Tomato Sauce: Heat oil in a small pan, add onion and garlic and cook over medium heat 2 minutes or until soft. Add tomatoes, wine and stock; bring to the boil. Reduce heat, simmer for 15 minutes, stirring occasionally. Remove from heat and cool. Place tomato mixture in food processor bowl. Process until smooth. Return mixture to pan, add tomato paste, basil and oregano, stir until hot. Serve hot or cold.

3. Using a plate as a guide, cut four 9inch/12cm circles from each sheet of pastry. Place one level tablespoon of mixture onto each each round, brush edges with water and bring up to meet in the centre above filling. Twist decoratively to seal. Brush with beaten egg, place on prepared tray and bake for 25 minutes until puffed and golden.