Pumpkin and Mushroom Pie

For the dough, mix together egg, oil, juice and 1/4 cup water in a medium bowl until combined.

Add both flours and mix until dough is smooth.

Cover and refrigerate for at least 1 hour.

Meanwhile, for the filling, mix together pumpkin, feta cheese, chopped sage, salt and pepper. Set aside.

Heat oil in a large skillet over medium high heat until hot but not smoking.

Add shallots and cook until translucent and aromatic, about 1 minute.

Add mushrooms and cook until they have released their liquid, 3 to 5 minutes.

Stir in wine, scraping to release any browned bits on the bottom of the skillet.

Cook until wine has evaporated, about 2 minutes. Set skillet aside.

Preheat the oven to 375°F.

Remove dough from refrigerator about 15 minutes before you plan to assemble pies to allow it to soften before rolling.

Divide dough in half. Working on a well-floured surface, roll each piece of dough into an 8-inch circle.

Divide lentils between the two pieces of dough and spread out to cover each, leaving a 1/2-inch border.

Top each with half of the pumpkin mixture, followed by half of the mushroom mixture.

Moisten the edge of the dough with a little water, then fold each circle over the filling to make a half-circle and seal each pie by pinching its edges between your fingers firmly.

Beat egg yolk and 1 tablespoon water together in a small bowl to make an egg wash.

Brush each pie with a bit of the egg wash, then poke 3 or 4 holes in the top of each to allow moisture to escape.

Arrange whole sage leaves on top of the pies, brushing the bottom of each leaf with a bit of the egg wash to secure them in place.

Bake pies on a parchment paper-lined baking sheet until golden brown, 25 to 30 minutes. Let cool for 10 minutes before serving.