First the pastry:Add all-purpose flour to a large bowl. Chop butter into long sticks. Add to flour. Add some salt, mix well. Add ice-cold water to the flour to make a smooth, comfortable dough.

The key to a flaky pastry is to ensure your hands are always cold! Once the dough has come together nicely, cover it in a muslin cloth and put it in the fridge for 1 hour. *This flour yields 12 mini pies.

For the chicken kheema:Heat oil in a pan. Add slit chillies, onions and saute well. Add ginger-garlic paste and fry till rawness leaves the onions. Add tomatoes, and spices.

Add minced chicken, salt, simmer and close the pan till chicken is cooked. Ensure the chicken is dry and spicy (the pastry will counter the spice).

For cream of pumpkin:De-seed, peel and chop pumpkin. Boil till mush.

In a pan, add oil, onions and garlic. Saute till onions are translucent. Add the boiled and mashed pumpkin. Add salt, sugar, and a dash of tobasco.

Put this entire mixture into the mixie. Puree the pumpkin completely.

Bring it back to a boil, add some fresh cream. Turn off stove.

Pre-heat oven to 180 degrees. Line your pie dish with the pastry crust. Blind bake for 10 minutes (use a fork to poke some holes in the pastry dough).

Bring out the pastry, stuff with chicken (about 3/4th of the tin). Add cream of pumpkin on top of that. Top it off with lots of cheese!

Bake for another 10 minutes.

Remove from the tin. Belt!