Ingredients For the pumpkin cheese cake 1 cup finely crushed cheese biscuits
3 tbsp melted butter
250 g cream cheese
250 g ricotta cheese
3 eggs, lightly beaten
1 packet leek soup (powder)
4 tbsp grated cheese
¼ cup sour cream
1 cup pumpkin
For the chicken pie 400 g potatoes, peeled, cut into bite sized pieces
About ¼ cup water
2 tsp olive oil
2 chicken thigh fillets
1 chorizo, cut into slices
1 leek, thinly sliced
2 sheets puff pastry, thawed
1 small egg, beaten
Sour cream -to serve (optional)
Method For the pumpkin cake
Start this first as it takes the longest to cook and you can then have both ready to serve at the same time.
Cook the pumpkin for about 15 minutes or until tender, drain, and mash.
Combine the biscuits and butter and press evenly in a 20 cm springform, which has been lined with baking paper.
Put in the fridge while you prepare the filling for the savoury cake.
Beat the cream cheese and ricotta together until smooth - I did this with my stick blender though an electric mixer is probably better.
Add the eggs, the leek soup mix, grated cheese, and sour cream and mix well.
Add the mashed pumpkin, a bit of nutmeg and some pepper, and pour the mixture onto the now cooled base.
Bake at 155°/135° fan forced for 1¼ hours.
Let it stand for about 5 minutes before slicing and adding sour cream (optional).
If eating this on its own, serve with a green salad.
For the chicken pie
Boil the chopped potatoes for about 7 - 10 minutes or until just tender. Drain.
Meanwhile, heat some oil in a wok over medium heat and cook the chicken pieces until they are not quite cooked through -this will take about 5 - 10 minutes. Take out of pan.
In the same pan, fry the chorizo until it is brown or as crisp as you want (I like it very crispy).
Add the sliced leek, some thyme and rosemary and cook, stirring for about 3 minutes or until the leek becomes soft.
Add the drained potatoes and cook, stirring for a few minutes.
Mix this with the cooked chicken and toss gently to combine. Set aside to cool slightly.
Preheat the oven to 200°/180° fan forced -I have two ovens so used the second one as the savoury cake uses a lower heat. (If you only have one oven, bake it at a bit lower temperature and take out the savoury cake a bit earlier.) Line a large baking tray with baking paper.
Put one piece of pastry on to this and place half the chicken mixture in the middle.
Bring the edges of the pastry up to enclose the chicken partly - as per the photo.
Repeat with the remaining pastry and chicken mixture.
Brush the pastry edges with the egg.
Bake for about 30 minutes or until the pastry is going a golden colour.
Leave for a few minutes before serving, and top with a sprig of rosemary (optional).