Heat 1 tbsp of oil in a large lidded saucepan or casserole dish over a medium heat and gently fry the onion for 8-10 minutes until soft and translucent but not browned. Add the diced pumpkin and garlic, then cook for 5-6 minutes until beginning to soften . Sprinkle in the turmeric, cumin seeds, chilli flakes and oregano, along with a generous pinch of salt and good grinding of black pepper and mix well to combine.

Pour in the tinned tomatoes, then use the can to measure 400ml water and add this to the pan. Stir, cover with a lid, reduce the heat to low and cook gently for 20-25 minutes, stirring occasionally.

Once the pumpkin is tender and cooked through, add the butterbeans. Return to the heat, lid off, and simmer for 2-3 minutes to warm the beans, then turn off the heat and allow to stand for 5 minutes before serving to thicken. Spoon into bowls and top with a pastry round.

If you want to prepare the filling ahead of time, simply cool and chill in a sealed container for up to 2 days. Reheat thoroughly before serving.

Preheat the oven to 180ºC fan and line a baking tray with baking parchment. Use a 8-10cm round cutter (or use a small bowl and a sharp knife to cut circles) to cut out rounds from the pastry, then transfer onto the baking try.

Beat the egg in a small bowl and use a pastry brush to apply a thin coating to the top of each pastry round. Sprinkle with the herbs or spices and a touch of flaked sea salt, then bake for 25-30 minutes until crisp. The cooked pastry rounds will keep for up to 3 days in an airtight container - gently warm them through in the oven before serving.