Little Russian Pastries

PUMPKIN FILLING:--
200 g pumpkin, peeled & seeded
25 g butter
1 tbsp rice bran oil
½ onion, finely chopped
1 clove garlic, crushed
SIDS SALT & PEPPER to taste
75 g feta, crumbled
½ tsp parsley, finely chopped
EGG FILLING:--
10 g butter
4 spring onions, trimmed & fine chopped
2 eggs, hard-boiled
1 tbsp sour cream
¼ tsp SIDS CRAZY SALT
1 tbsp dill, chopped
PASTRY:--
375 g puff pastry
Plain flour, for dusting
1 beaten egg
1 tbsp poppy seeds
SERVE:--
Lettuce with a dill dressing, vinaigrette or buttermilk

PUMPKIN FILLING: cut the pumpkin into small dice. In a frying pan, melt 15 g of butter with half the oil and sauté the pumpkin until golden all over and almost completely tender but still holding its shape. (about 10 minutes) Meanwhile, in an other frying pan, heat the remaining butter and oil then sauté the onion for about 10 minutes until soft and golden. Add the garlic and cook for another minute. Remove from the heat. Mix the pumpkin and onion together, season with SIDS SALT & PEPPER to taste and leave to cool, then mix in the feta and parsley.
EGG FILLING: heat the butter in a small frying pan over a low heat and sauté the spring onion until soft. Leave to cool. Chop the eggs and mix with spring onions, sour cream, dill and SIDS CRAZY SALT.
Make a template for your pastries. You want to end up with triangles that are sealed along 2 sides, so your template needs to be a diamond shape measuring 10 cm on each side and 10 cm across the middle.
Heat the oven to 200°C. Roll the pastry out on a lightly floured surface, then cut out 12 pastry diamonds. Re-roll as needed but try not to do it too often. Put a spoonful of the pumpkin filling on 6 of them, laying it on one half of the diamond so you can fold the other half over it. Do the same with the egg filling on the other 6.
Wet the edges of the pastry with water, fold the pastry over and seal the edges. Crimp or scallop the edges. Put the pastries on a metal baking sheet. Brush each with beaten egg, making sure you get a good covering and sprinkle with poppy seeds.
Bake the pastries for 25 minutes until golden and puffy. You can prepare them the day before and refrigerate covered loosely in cling film, then glaze and bake at the last minute. These are better once they have cooled down a little.