Preheat oven to 180C. Place pumpkin on a baking tray and drizzle with a little olive oil. Season and bake until cooked through and starting to colour, about 15 minutes.

Melt butter in a saucepan and add onion. Cook until onion is soft, about 10 minutes. Add flour and cook gently for 10 minutes. Gradually add stock, stirring to make a smooth sauce. Bring to the boil for one minute.

Remove flesh from chicken, discarding skin, and cut into two-centimetre pieces. Place in a bowl with the pumpkin and sage. Season and stir through sauce.

Cut four 14-centimetre circles out of puff pastry and line four 11-centimetre diameter, greased pie dishes. Fill with chicken mixture. Cut four 12-centimetre circles from remaining pastry and pierce all over with a fork. Cover pies with pastry, crimp edges together and tuck into sides. Brush tops with egg wash. Bake for 45 minutes or until puffed, golden and cooked through.

Serve with salad leaves or green beans.

Individual pie dishes are sold at cooking stores but any tart shell will work. We used a fluted shell, which gives a nice effect. If shells are not non-stick, be sure to grease them well.