Dice squash, drizzle with oil, salt & paprika and roast @ 180c for 12-15 minutes or until it’s fork tender. Once cooked, roughly mash with a fork or potato masher
Toast pinenuts in dry frying pan and set aside once cooked
Lay out the puff pastry and cut each piece into 4 equal sized pieces
Place the smashed squash onto the puff pastry leaving a 2 cm gap from the edge. Crimp/fold/squish the edges up (don’t worry about it looking pretty) just covering the squash, brush with beaten egg over the edges and bake in the oven for approx. 20 minutes @ 180c or until brown and crispy
Meanwhile, slice onions and cook for 2 minutes on medium heat with olive oil, add lamb mince and spices and cook for 15 minutes, stirring regularly until the lamb is crispy/caramelized
Place some of the cooked lamb onto the tartlet, top with feta, pinenuts and some rocket
