Preheat oven to 180'C.
Cut the pumpkin into 8 wedges and scoop out the seeds. Drizzle with olive oil, salt and pepper and the caster sugar and place on a roasting tray. Cook in the oven until golden brown. Using a skewer or a knife check if the pumpkin soft and tender. If not cover with foil and continue to bake at 160'C. When soft, remove from the oven and allow to cool for 15 minutes. Remove the foil and scoop out the flesh. Puree with the mixed spice, cinnamon, nutmeg and the butter. Check the taste for sweetness, you may need to add more sugar. Chill in the fridge.
Chop the pecan nuts and add to the pumpkin mix.
Cut the brick pastry into 5 centimetre strips. Place a spoonful of the pumpkin mixture at the base of the strip then fold one side over to form a triangle. Repeat this process to the other side to keep the triangle pattern. Repeat until there is only a small piece of pastry left at the top then tuck it under so all of the filling is encased within the pastilla. Gently fry in sunflower oil for 1 minute on either side. Dab on a piece of kitchen roll to remove any excess oil. Dust with icing sugar and serve.
«If the pumpkin mixture is too wet, hang in a muslin cloth and allow the water to drip out.»