Boil the pinto beans in water for up to 8 hours and then blend. Add, water continuously as needed, I did this step the day before, however, if you buy a can of refried beans, skip this step and go straight to step 2
We used shop bought pastry therefore, get the pastry out of the fridge as it needs to be out of the fridge for at least 20 minutes before rolling
Cut the butternut quash into small cubes. Sprinkle with sunflower oil and place in oven dish in a pre-heated oven for 30 minutes
Dust the worktop with flour, then roll the pastry, cut pastry into your desired shapes. We cut them into squares the size of my palm (roughly 5 x 5cm)
Chop the onion and fry with the blended bean mixture or add the can of refried beans to the pan
Add "all spice" in the pot with a bit of sunflower oil and bring the to pan to a low heat
Take the butternut squash out when it is golden brown and add salt to taste and bend it together with the mixture in step 6
Fill the pastry squares with the mixture in step 7 and fold so the contents are securely inside
Use a pastry brush to brush over the parcels with Crackd (egg substitute) and place on baking tin ready to back in the oven
Remove from the oven when golden brown and serve