Free-Form Pumpkin Antipasto Pie

Step 1: Peel and deseed 400 grams of the pumpkin and cut into 2cm pieces and place on an oven tray and drizzle with 1 tablespoon olive oil and season with salt and pepper.

Step 2: Cook in a hot oven (200C) for about 20 minutes, or until tender and then remove and cool.

Step 3: Combine pumpkin in a large bowl with roughly chopped antipasto mix, olives and two-thirds of the feta, crumbled.

Step 4: Partially thaw 2 pastry sheets (note our pastry sheets are about 23c to 24cm square) and place on a large oiled oven tray, overlapping sheets about 2cm and press to seal.

Step 5: Spoon pumpkin mixture down the centre, leaving a 5cm boarder and crumble over remaining feta and fold up border around the filling.

Step 6: Cook in a hot oven (200C) for 25 minutes, or until cooked and serve with rocket (optional).