1

Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a large baking tray with baking paper. Put the squash, onion and garlic into a large roasting tin, season to taste and mist with cooking spray. Roast for 35-40 minutes, turning and adding the sage halfway through.

2

Put the cooked squash, onion and sage into a food processor and squeeze in the garlic flesh when cool enough to handle. Add 30g of the cheese, season to taste and pulse to a rough purée, then stir in the chilli flakes and allow to cool completely.

3

Cut the pastry in half lengthways and spoon half of the mixture down the centre of each piece – it will be quite wet. Brush one edge of the pastry with a little of the beaten egg and fold it over the filling, trying not to let the filling escape. Seal the edges with a fork and cut each roll into 8 pieces. Put the rolls onto the prepared tray, brush the tops with beaten egg and scatter over the remaining cheese. Chill in the fridge for 15 minutes, then bake for 20-25 minutes until golden and risen, and serve with the tomato ketchup for dipping.