500g/1lb 2oz butternut squash
100g/3½oz shredded kale or cavolo nero
2 cloves garlic, crushed
1 onion
400g tin chickpeas, drained
½ tsp dried chilli flakes
1 bay leaf
salt and freshly ground black pepper
½ tsp cumin seeds
1 tsp harissa paste
2 tbsp olive oil
300ml/10fl oz vegan-friendly vegetable stock
500g/1lb 2oz vegan puff pastry
2 tbsp soya milk
100g/3½oz vegan meat-free mince, chilled or frozen