Sift the flour and salt into a large mixing bowl

Make a well in the centre and crack in the egg, then use the empty shell to flick a little of the flour over the surface of the egg so it's hidden

Put the water, butter and suet into a small saucepan and set over a medium heat, stirring until everything dissolves and the water is just coming to a boil

Remove from the heat and pour the hot mixture over the flour and egg

Mix continuously with a metal spoon (I used the dough hook and my electric mixer) until the mixture comes together into a ball

Tip on to a lightly floured work surface, knead briefly for about a minute before wrapping it in cling film, forming it into a fat sausage shape as you wrap

Chill in the fridge for 30-45 minutes to firm up before using

In a large saucepan over a low heat, soften the chopped onion in the olive oil

Add the cumin seeds and then curry powder and chilli flakes and stir

Drain and rinse the chickpeas under the tap using a strainer before adding to the saucepan

Add the pumpkin, bay leaf, salt and black pepper, combining everything well before putting a lid on the pan and allowing it to cook for about 10 minutes

Once cooked, set aside and allow to cool completely

Cut a number of 1cm strips (2 per pie) of baking parchment to line the pie tin (I used a silicon muffin tray, see my image above). This is to help remove the pies easily once cooked

Preheat the oven to 180ºC/350ºF/gas mark 4

Remove the pastry dough from the fridge, remove the cling film before slicing into 1cm rounds

Roll out or flatten the rounds and put half of them into the lined pie tins so that there is an overhang

Fill each pastry case with filling right to the top, before using the other pastry rounds to top the pies

Fold the overhanging pastry over the pie lid, crimping the edges to seal

Pierce the centre of each lid to allow steam to escape when cooking

Brush a little beaten egg over each lid

Bake in the preheated oven for 50-60 minutes

Allow to cool on a wire rack