Chicken, Corn & Pumpkin Pies

Prep 30 Mins • Cook 35 Mins • Makes 6.

• 500 g packet dry bread dough mix • 300 g peeled pumpkin, 1 cm cubes • 1 cup cooked chicken, shredded.

• 125 g can creamed corn • ½ cup ricotta • ¼ cup plus ¾ cup extra tasty cheese • 1 green onion, finely chopped.

1 Prepare bread dough following packet instructions.

2 Meanwhile, place pumpkin in a microwave-safe bowl with a splash of water. Microwave on high, covered with plastic wrap, 4- 5 mins, until tender. Drain and cool.

3 Preheat oven to hot, 200 c. Lightly grease 6 recesses of a texas (1 cup) muffin tray.

4 Divide bread dough into 6 equal pieces, then knead gently into smooth balls. Roll each out to a 12 cm round. Ease into recesses.

5 In a bowl, combine pumpkin with all remaining ingredients. Season to taste and mix well. Spoon mixture evenly among cases. Sprinkle each with extra cheese.

6 Bake 25- 30 mins, until pies are risen, golden and sound hollow when tapped. If liked, accompany with salad to serve.