Pumpkin and potato pie

Ingredients for 2 servings:

• 3 potatoes
• 1 small pumpkin(s), e.g. Hokkaido
• 150 g chicken
• 1 pack of quiche and tart dough
• 1 cup crème fraîche
• 1 cup sour cream
• 1 egg(s)
• 4 slices of strong cheese, e.g. mountain cheese or raclette cheese
• 1 spring onion(s)
• some butter for the molds
• Oil for frying
• salt and pepper
• e.g. curry powder
• n. B. spice(s), hot, e.g. chili powder
• some parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

with chicken

Grease a muffin tin or small ovenproof dishes. Preheat the oven to 170°C (fan/convection oven). Cook the potatoes in salted water until tender. Cut the pumpkin into small cubes. You only need some of the pumpkin; I used equal amounts of pumpkin and potatoes. Heat a little oil in a pot and stir in the curry powder and chili powder. Add the pumpkin pieces and sauté. Season the pumpkin with salt, then let it simmer with the lid on until soft. A few minutes before the end of the cooking time, chop the spring onion and add it. Then place the pumpkin in a large bowl. Chop the chicken, season with salt, and fry in a pan. Then add it to the bowl with the pumpkin. Chop the cooked potatoes and add them to the bowl. Add the sour cream and crème fraîche to the bowl and mix everything evenly. Season with salt and pepper if desired. Using a round bowl, divide the dough into circles so that you can form cups with the dough in the greased muffin cups. Spoon the filling from the bowl into the pastry cups and place some of the cheese on top. Then cut some of the remaining dough into strips and place them crosswise on the cheese. Whisk an egg and brush the batter with it. Place the cakes in the oven for 30 minutes. Arrange the finished cakes on plates and sprinkle with parsley.