Preheat oven to 200°C (390°F). Combine potato, pumpkin, carrot, onion, garlic, 1½ tablespoons of olive oil, salt and pepper in a baking dish and roast for 30 minutes or until tender. Remove from pan, peel the garlic, mash with a fork and return to the pan with remaining olive oil and the flour. Stir over low heat for 2–3 minutes or until golden. Whisk in stock and Worcestershire sauce, cook for a further 2–3 minutes or until thick. Add the vegetables, sage and peas and set aside to cool.
Cut 22 x 12cm rounds from the pastry. Divide the vegetables between rounds, brush edges with egg, fold over and press edges to seal. Brush tops with egg, cut a small slit in each and bake on lined baking trays for 20–25 minutes or until golden. Makes 22.