Heat the olive oil in a large, heavy-based saucepan over low heat. Add the onion, sage and sea salt and cook, stirring occasionally, for 10 minutes, or until onion is soft.

Add carrot and pumpkin and cook, stirring occasionally, for about 15 minutes, or until vegetables are soft.

Add chicken stock and cook for a further 5-10 minutes or until liquid has evaporated. Allow to cool slightly. Add egg, cheeses and freshly ground black pepper to the mixture, and combine well.

Preheat oven to 180°C.

Take a sheet of filo pastry, brush with butter and fold in half lengthwise, then fold in half lengthwise again. Brush with butter again so the parcel sticks together. (Wrap the remaining pastry sheets in a lightly dampened tea towel to keep them from drying out until you are ready to use.)

Place 1 tbsp (about 25g) of filling onto the pastry in the right-hand corner closest to you. Fold filo over, making a triangle to enclose. Repeat folding up the filo strip so that you finish with a triangle parcel. Brush with a little butter. Repeat with remaining filo, butter and filling.

Place triangles on a metal oven tray lined with baking paper. Bake for 25-30 minutes or until pastry is golden and filling is firm.

Remove pastries from the oven, and serve with rocket leaves dressed with extra virgin olive oil and lemon juice.