In the large mixing bowl, combine the flour and butter by rubbing it together between your fingertips, until a crumb consistency is achieved. Add the water and bring together with your hands to form a pastry dough. Wrap the dough in cling film and pop in the freezer to rest while you make the filling
Wash up the mixing bowl then use it to combine the sausage meat, pumpkin purée, sage and salt. Set to one side
Take the dough out of the freezer and, on a lightly floured surface, roll it out into a large rectangle (2-3mm thickness) then portion into 12 smaller rectangles
Place 9 of the pastry rectangles onto the tray and spoon the sausage filling into the centre of each one leaving an index finger width border around every edge
Beat the egg, then use your finger to egg wash the edges of each pie
Cut the remaining 3 rectangles into 1 cm strips and lay them over the filling of each pie, using the egg washed edges to stick them. Trim if necessary
Use your finger to egg wash the strips then bake the pies for 20-25 minutes until golden. Allow to cool slightly before placing two edible eyes on each one and serving. They can also be enjoyed cold.