Gluten free halloween pasties

Preparation

• Mix the soft butter and quark until smooth.
• Stir the baking powder and flour mix into the mixture. Shape the dough into a thick rectangle and leave to harden, wrapped in cling film, in the fridge for at least an hour before baking.
• Make a mould out of cardboard (cereal box, milk carton, etc.). In the size of the mould, allow a few centimetres of space around the filling to close the edges.
• Peel the pumpkin and cut it into fairly small cubes. On a baking tray lined with baking paper, mix the pumpkin, a splash of oil and the spices. Bake in the oven at 180°C for about 20min. Baking time varies slightly depending on the size of the cubes. 
• Roll the dough into a disk about 3 mm thick. Use flour as an aid. Turn the dough over and add flour to the table between turns. Divide the filling between the pieces, add the goat's cheese in small pieces, leaving space around the edges. Form a pocket by adding more to the top of the lid and sealing the edges by pressing down with a fork. Brush with egg and bake at 200°C for 10-15 minutes.