Preheat the oven to 180c / 350f.

Mash the pumpkin in a mixing bowl. Add the flour and turmeric and knead until a dough forms. If it feels too dry add a tiny splash of water. If it feels too sticky after kneading for a couple of minutes add an extra Tbsp of flour.

Roll the dough out on a silicone baking mat or lightly floured surface until around 3mm thick and in a rectangle shape.

Cut into six even squares (if using the baking sheet cut gently so you do not slice your baking mat).

Mix all the filling ingredients together, except the cheese.

Spoon the filling into the centre of each dough square and top with cheese. Fold all four corners into the middle and pinch together. Shape into a rough ball.

Use four pieces of cooking string (one at a time) to tie around each ball to create the pumpkin ridges. Trim the excess string. Turn them upside down so the neat side is facing up, then gently press in the centre. Spray or brush with olive oil.

Bake for 15 to 17 minutes until lightly golden and puffed.