Roasted Pumpkin, Lentil & Feta Pithivier

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2 sheets of frozen puff pastry

1/2 cup of lentils, cooked according to packet directions

300 g of pumpkin, peeled and cut into 2cm cubes

200 g of Danish feta

1 small clove of garlic, minced

1 shallot, finely diced

2 teaspoons of freshly chopped rosemary

1 tablespoon of olive oil

salt and pepper, to taste

1 egg beaten

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