Method
Step 1:
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.
Step 2:
Cool slightly then mash to form a chunky purée. Mix in the ground ginger and cinnamon.
Step 3:
Heat the oil in a frying pan, add the ginger and chicken. Cook gently for 5 minutes or until sealed and lightly browned.
Step 4:
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.
Step 5:
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.
Step 6:
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.
Step 7:
Bake in a preheated oven for 30 minutes or until golden then serve with freshly steamed vegetables.
Ingredients
- 450g Pumpkin (peeled & cubed)
- 50g Billington's unrefined golden granulated sugar
- 1 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1 tbsp Olive oil
- 1 Ginger (5cm piece)
- 300g Chicken breast(s) (diced)
- 6 Spring onions (chopped)
- 1 Red peppers (deseeded & chopped)
- 1 tbsp Plain white flour
- 400ml Chicken stock
- Season to taste Black pepper (freshly ground)
- 350g Shortcrust pastry (1 sheet)
- 1 Large free-range egg(s) (beaten, to glaze)
Utensils
- 8in deep pie dish
- Rolling pin
- Potato masher
- Large saucepan
- Frying pan
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
Ingredients
- 450g Pumpkin (peeled & cubed)
- 50g Billington's unrefined golden granulated sugar
- 1 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1 tbsp Olive oil
- 1 Ginger (5cm piece)
- 300g Chicken breast(s) (diced)
- 6 Spring onions (chopped)
- 1 Red peppers (deseeded & chopped)
- 1 tbsp Plain white flour
- 400ml Chicken stock
- Season to taste Black pepper (freshly ground)
- 350g Shortcrust pastry (1 sheet)
- 1 Large free-range egg(s) (beaten, to glaze)
Utensils
- 8in deep pie dish
- Rolling pin
- Potato masher
- Large saucepan
- Frying pan