Preheat the oven to 180°C.

Peel the butternut squash and dice into 2cm cubes. Place in a roasting tin with the coriander seeds, cumin seeds and chilli flakes. Drizzle with olive oil, season with salt and pepper and toss to coat.

Slice the top of the garlic bulb. Nestle the bulb into the butternut squash and drizzle with olive oil.

Roast for 40 mins, or until the butternut and garlic are tender. Squeeze the garlic into the butternut and mash it all together. Leave to cool.

Crumble in the feta and pick the thyme and add them, too. Mix to combine. Divide the puff pastry sheet into 4. Fill with a few spoonfuls each. Place another sheet of puff pastry on top to cover, press down then cut and seal the sides with a fork.

Brush with egg wash then bake for 15 mins or until nice and golden.