Moroccan Chorizo Hand Pies

with Roast Pumpkin and Feta

1½ tbs olive oil

olive oil spray (optional)

1 tsp red or white wine vinegar

2 oven trays

baking paper

medium frypan

Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Peel the pumpkin, cut into 1.5cm chunks and put on a lined tray. Drizzle with 2 tsp olive oil, scatter with half the Moroccan seasoning, season with salt and pepper and toss to coat. Bake for 20 mins or until the pumpkin is tender.

Meanwhile, thinly slice the chorizo. Cook the chorizo in a cold medium frypan over medium-high heat, turning, for 4-5 mins until browned. Add the remaining Moroccan seasoning, half the spinach and 2 tsp olive oil and cook for 1 min or until spinach is wilted. Remove from heat. Put the chorizo mixture and roasted pumpkin in a bowl, crumble in feta and stir to combine.

Lay 1 filo sheet on the bench and spray or brush with olive oil. Top with another 3 filo sheets, spraying each layer with olive oil. Put half the filling on the short end of the filo, leaving a 4cm border. Fold the short edge over the filling, fold in the sides, then roll up to enclose the filling (see Kitchen 101). Repeat to make another pie.

Put the pies, seam-side down, on the remaining lined tray, spray with olive oil and season with salt and pepper. Bake for 10-12 mins until the filo is crisp and golden.

Combine 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the remaining spinach and toss to coat. Divide the pies and spinach among plates and enjoy!

Cover the remaining filo with a damp tea towel to prevent it drying out.