Method

1.Preheat the oven to hot 210°C (415°F/Gas 6–7). Brush an oven tray with melted butter or oil. Peel and cut the potato, carrot, parsnip and pumpkin into 1 cm (½ inch) cubes. Heat the oil in a frying pan and cook the onion over medium heat for 2 minutes, or until soft. Add potato, carrot, parsnip, pumpkin and stock; bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally, until the vegetables are soft and the liquid has evaporated. Stir in the peas and parsley and leave to cool.

2.Using a plate as a guide, cut four 12 cm (5 inch) circles from each sheet of pastry. Place 1 level tablespoon of mixture onto each round, brush the edges of pastry with water and fold the pastry over so the edges meet. Twist the edges together decoratively to seal. Brush with beaten egg, place on prepared tray and bake for 25 minutes, until puffed and golden.

3.To make Tomato Sauce: Heat the oil in a small pan and add the onion and garlic. Cook over medium heat for 2 minutes, or until soft. Add the tomatoes, wine and stock and bring to boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Remove from heat; cool. Process tomato mixture in a food processor until smooth. Return to pan, add tomato paste, basil and oregano and stir until hot. Serve hot or cold.