Chicken & Pumpkin Pie

Preheat the oven to 200ºC (400ºF, gas mark 6) 15 minutes before baking. Place the pumpkin with the sugar and 150ml/¼pt water in a pan and simmer for 20 minutes or until tender.

Cool slightly then mash to form a chunky purée. Mix in the ground ginger and cinnamon.

Heat the oil in a frying pan, add the ginger and chicken. Cook gently for 5 minutes or until sealed and lightly browned.

Add the spring onions and the red pepper and cook for a further 2 minutes. Add the flour and cook for 2 minutes. Stir in the stock and black pepper, bring to the boil, stirring, then remove from the heat and allow to cool.

If you want to make your own Shortcrust Pastry from scratch follow this simple video. Alternatively, you can use premade pastry. Roll the pastry out on a lightly floured surface and use half to line 20.4cm/8in deep pie plate. Press out any excess moisture from the pumpkin purée and spoon over the pastry base. Place the chicken filling on top. 

Roll out the remaining pastry and place over the filling to form a lid, trim edges and seal. Roll out the pastry trimmings and shape to decorate the pie. Brush with a little beaten egg.

Bake in a preheated oven for 30 minutes or until golden then serve with freshly steamed vegetables.