After peeling and removing the seeds from the pumpkin, cut into thin slices. Arrange the pumpkin on a baking sheet covered with parchment paper, sprinkle the slices with dried rosemary, salt and olive oil. Bake at 180 ° for about 15 minutes.
Meanwhile cook millet in a pot with twice the amount of water compared to its volume, for about 15 minutes until the water is mostly but NOT totally absorbed. Now blend the squash and add to the millet, if necessary add salt and a drizzle of olive oil. Arrange the mixture into 4 small molds and oven bake at 180 ° for 15 minutes.
After washing (but not drying) the chicory, put a little olive oil and chilli in a wok and add the chicory. Sauté for a few minutes until the chicory is slightly wilted. Season with salt and remove from heat. Take the patties out of the molds and using a fork or a pair of kitchen tweezers place the chicory on the top of the pasties.
A little spicy mustard is a great way of bringing out all the flavour