Spread out the pumpkin onto the baking tray, drizzle over with olive oil and roast in the oven for 25-30 minutes or until the pumpkin is cooked (soft through) when tested with a fork.
Meanwhile, add a knob of butter to a heavy based fry pan heated to a medium heat. Add the onions and garlic and sauté until the onions become transparent. Add the ground cumin and coriander and stir through. Set aside.
Once the pumpkin is cooked transfer to a large mixing bowl. Add the sautéed onions, drained cannellini beans, crumbled feta cheese and parsley and season with sea salt. Mix together well.
Cut out 2 wide circles out of one of the puff pastry sheets, cutting to the very edge. Cut out two more slightly smaller circles.
Lay the smaller circles of pastry on the baking trays.
Spoon the pie mixture on top of the smaller pastry circles, leaving a 1.5cm wide border at the edges. Using a pastry brush, brush around the border of the pastry circles with the lightly beaten egg wash.
Lay the large pastry circles over the top of each smaller pastry circle and pie mixture, and gently press along the border seams.
Using a fork, press the end of the fork into the pastry around the border seams to create a forked pattern.
Using a sharp knife (without cutting through the pastry) very gently score lines around the pie for decoration, then poke the top of the pie with a paring knife to allow the hot air to escape when baking.
Brush over each pie with the egg wash and place in the oven to bake for 40-45 minutes or until the pastry is golden.
Serve hot from the oven, garnish with fresh parsley and season with sea salt and freshly cracked paper.
You can try chickpeas as an alternative to cannellini beans for a different texture.