For the dough, knead the flour, butter, a little salt and the sour cream into a smooth dough. Wrap in cling film and leave in the fridge for about 1 - 2 hours. Then roll out the dough and cut out about 8 round circles with a diameter of about 10 cm. I used a small tupperware container for this.

For the filling, cut the pumpkin into small pieces and remove the seeds. Cook the pumpkin flesh until soft together with the pumpkin seed oil and a little salt, then puree it. The puree is mixed with the sour cream and seasoned again if necessary. Nutmeg is also very tasty here.

Before I add the egg to the pumpkin filling, I scoop out a cup of it and then whisk the egg into it. You can use the remaining pumpkin filling to make a soup, for example with a sweet potato. Place a tablespoon of the pumpkin filling on each circle of dough, fold the dough over and press it together with your fingers or a fork. Use a knife to cut small slits in the dough pockets so that the air can escape.

Place the pies on a baking tray, brush with the egg and milk and bake at 175 °C top and bottom heat for about 20 minutes.