Pithiviers with chard, squash and ricotta

Heat the oven to 200c/fan 180c/gas 6. Roast the squash for 30-40 minutes until the flesh is soft enough to scoop out.

Melt half the butter in a frying pan. Add the shallots, chilli, coriander and a good grating of nutmeg. Fry for 10 minutes.
Add 100ml of water and the white chard then increase the heat – as it cooks the water will evaporate.
Add the green chard and stir fry until wilted. Cool, then stir in the ricotta. Mash the squash with the butter. Season.
Mix with the chard.

Roll out the puff pastry and cut out 8 discs the size of a side plate, then chill for 10 minutes.
Butter 1 or 2 baking sheets. Put the four discs on the baking sheets and prick with a fork.
Put a big spoonful of the mixture in the middle. Brush the edges with milk.

Put the tops over the filling. Press down around it, getting rid of any air pockets.
Using the back of a knife, start at the centre and mark curved lines until you have a spiral pattern all the way around.
You can freeze them at this point.

Brush with egg, then bake for 30 minutes until crisp and golden.