1.  Preheat the oven to 200°C fan-forced and line a baking tray with baking paper.

2.  Steam the pumpkin until very soft and easy to mash with a fork. Remove from heat and set aside.

3.  Heat a good drizzle of EVOO in a pan over medium heat and saute the onion and garlic until lightly golden and soft. Remove from heat and set aside.

4.  In a large bowl, add in all the ingredients (except for the puff pastry and buckwheat flour) and use your hands to gently combine.

5.  Dust your bench with buckwheat flour and roll out the pastry sheets.

6.  Spoon half the mixture down the centre (long ways) of each pastry sheet.

7.  Brush the egg wash along one edge of the pastry and fold over. Use a fork to gently press down the edges of the pastry so they stick together.

8.  Brush the top of each roll with egg wash and top with a sprinkling of fennel and sesame seeds.

9.  Using a sharp knife, cut each roll into your desired size.

10.  Place rolls on your prepared baking tray and bake in the oven for 25-30 minutes or until golden and cooked through.