Filling:

1. Cook the rice for just 8 minutes. Rinse and drain under cold water and set aside.

2. Fry the onions, leek and garlic until they start to soften then add the cubed pumpkin and cook for about 10 minutes.

3. Add the diced tomatoes and cook for a further 5 minutes, turn off the heat and add the rest of ingredients, rice last and season with salt and pepper.

4. Leave the filling to cool completely before filling your prepared pastry pie.

Shortcrust Pastry:

1. Sift the plain flour into a the bowl of a stand mixer or food processor. Add the diced butter and mix or pulse until the mixture resembles fine crumbs.

2. Gradually add the cold water until the mixture comes together and forms a dough.

3. Tip the mixture onto a surface and gently bring it together with your hands, then shape into a disc. Wrap in clingfilm and chill for 30 minutes.

Pie Assemble:

1. Preheat oven.

2. Generously butter grease a 28cm pie dish. Roll out half of the pastry and place into your prepared dish.

3. Add filling and level the surface. Close the pie with remaining pastry.

4. Brush the top with eggwash and bake on the bottom shelf of the oven for about 60-90 minutes, until pastry is cooked and golden.

5. Remove from oven and leave to rest for 10 minutes before serving

6. Enjoy!