1) Preheat the oven to 200C/390F/Gas 6 2) Mix the butternut squash with the onion, olive oil and sage, season with salt and pepper and put on a greased baking tray. 3) Roast for approx. 30 mins or until the squash is cooked, then leave to cool. 4) Cut each pasty sheet into 3 equal pieces. 5) Once the butternut squash has cooled, put it into a large bowl and carefully mix in the pecans, ricotta and sesame seed oil. 6) Take one-sixth of the butternut squash mixture and put it in the centre of a pastry rectangle. Fold the pastry in half, and use a fork to press down and seal the edges. Try to squeeze out excess air as you do this. 7) Place it on a baking sheet lined with baking paper. Repeat with the others. 8) Brush with the egg and prick each one several times with a fork. 9) Bake for 25-35 minutes, until the pastry is golden and cooked through. 10) Eat hot or cold.