METHOD

1. To make the hot-water pastry, place the butter and water in a medium saucepan over high heat and bring to the boil. Remove from the heat, add the flour and salt and stir until a dough forms. Turn out the dough onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 200°C. Place the pumpkin  on a baking tray lined with non-stick baking paper. Drizzle with 2 tablespoons of the oil and sprinkle with salt and pepper. Roast for 40 minutes or until golden. Set aside to cool.
3. While the pumpkin is roasting, heat the remaining 2 tablespoons of oil in a large non-stick frying pan over medium heat. Add the onion and shredded sage and cook, stirring occasionally, for 20–30 minutes or until soft and golden. Add the vinegar and sugar, stir to combine and cook for a further 5 minutes or until caramelised. Add the chorizo, paprika and pepper and cook, stirring, for a further 6–8 minutes or until the chorizo is cooked through. Transfer the mixture to a large bowl and refrigerate until cool. Add the pumpkin and fold to combine.
4. While the filling is cooling, divide the pastry dough into 3 portions and roll each piece out, on a lightly floured surface, to 1mm thick. Using a 7cm-round cutter, cut 48 rounds from the dough. Place 1 tablespoon of the filling onto each of 24 of the rounds. Brush the edges with egg and top with the remaining rounds, pressing the edges to seal. Using a sharp knife, make a small incision in the top of each pie. Brush the pie tops with egg and press with the extra sage leaves to decorate. Place on a baking tray lined with non-stick baking paper and bake for 15 minutes or until golden. Makes 24

Wine note: Enjoy every last bite of these hand-pies with a glass of Cloudy Bay Pinot Noir. The buttery pastry, sweet pumpkin and caramelised onion pair perfectly with it’s fine silkiness and acidity, plus the spicy chorizo brings out notes of Morello cherry in the wine.

Photography: William Meppem