Preheat oven to 190°C. Line a baking tray with baking paper. Place pumpkin on tray and drizzle with one tablespoon olive oil. Season with salt and roast for 25 minutes. Turning half way through. Put aside to cool.
Fry onion in remaining olive oil and butter on low heat for 5 minutes.
Add hazelnuts and cranberries and cook for a further 2 minutes. Add breadcrumbs and fry until breadcrumbs are lightly browned. Add in chicken stock. Mix and remove from heat into a bowl.
Add turkey and pumpkin to the bowl and give it all a good mix. Add in the feta and parsley and mix again. At this stage make sure the mixture sticks together when squeezed. If it doesn't either add a little more chicken stock or some water. Be careful not to add too much though because you don't want it wet.
Lay out four sheets of pastry in a long line overlapping each sheet - I used the blue plastic that came with the pastry to lie the pastry on. If you don't have that option make sure you put flour on your bench to stop the pastry from sticking. Take a rolling pin and roll the joins to make sure the pastry sheets have joined together properly.
Next step is to spoon the filling along the middle of the pastry. Remember you wont have enough filling to fill the whole lot of the pastry. Once you have the thickness you're happy with, trim away the excess pastry, leaving about 3cm extra at each end. Then roll tightly into a log.
Now you need to manipulate the log into a wreath shape. If you can - feed one end into the other and lightly push together to seal. If you can't manage that then just squish the ends together however you can. Remember you can hide the join if its not so good with a ribbon ?. Place wreath in the refrigerator for 15 minutes to chill.
Brush the pastry wreath with the egg and water mix, sprinkle with sesame seeds and bake for 35-40 minutes. Until golden brown. If serving for Christmas decorate with a ribbon and some Christmas picks. Serve wth cranberry sauce.
