For the pastry:

200g white flour, ideally ‘00’

100g very cold butter, cut into small pieces

1 large egg, beaten

Fridge cold water

For the filling:

2 tbsp extra-virgin olive oil

1 small red onion, finely sliced

Pinch of cayenne pepper (optional)

6 -7 fresh sage leaves, finely chopped

White wine, a splash

350g of butternut squash, sliced

1 egg and 2 yolks

100ml double cream

50ml milk

250g ricotta cheese

50g feta cheese or similar

Salt and black pepper