Preheat your oven to 200°C (392°F). Prepare pumpkin by cutting into chunks, place on a baking sheet, drizzle with olive oil, season lightly with salt and pepper, and roast for about 25-30 minutes.

In a large skillet, heat a splash of oil over medium heat, add fresh chorizo and cook for about 5-7 minutes until browned, then stir in sage leaves and chopped onions, cooking for another 5-7 minutes.

Once pumpkin is roasted, let cool slightly before adding it to the skillet with chorizo and onions. Fold ingredients together and allow the filling to cool to room temperature.

In a mixing bowl, combine plain flour with fat and hot water until a sticky dough forms. Knead gently for about 5 minutes, wrap in plastic wrap, and let rest for about 15-20 minutes.

Divide dough into manageable pieces. Roll out each piece to about 3-4mm thick and cut out circles with a round cutter or glass.

Place a generous spoonful of cooled filling in the center of each dough circle. Fold into a half-moon shape and press edges to seal. Crimp edges with a fork.

Preheat oven; line a baking tray with parchment paper, arrange filled hand-pies, brush tops with a beaten egg, and bake for 25-30 minutes until golden brown.

Allow hand-pies to cool slightly on a rack and serve warm, preferably with a chilled glass of Pinot Noir.