Fluffy bread dough pies that encase a pumpkin, chicken, cheese and creamed corn centre. A mixture of sweet and savoury to be enjoyed on any occasion.
- 500 g packet dry bread dough mix
- 300 g peeled pumpkin, 1cm 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
Prepare bread dough following packet instructions.
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.
Preheat oven to hot 200 C. Lightly grease 6 recesses of a Texas (1 cup) muffin tray.
Divide bread dough into 6 equal pieces, then knead gently into smooth balls. Roll each out to a 12 cm round. Ease into recesses.
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.
Bake 25-30 mins, until pies are risen, golden and sound hollow when tapped. If liked, accompany with salad to serve.
Photo: Rob Shaw/Bauer