Chicken Casserole with Pumpkin

Salt

Ginger

• ¾ cup orange juice

1 egg yolk

Place your wok on the stove and heat the olive oil. Add the diced chicken. Sprinkle with salt and pepper and cook. Once browned on all sides, remove to a plate.

Return your wok to the stove and heat it again. Add butter and olive oil. Once the butter has melted, add the finely chopped onion and sauté until softened. Add the thinly sliced ​​pumpkin and stir. Add salt, pepper, cinnamon, allspice, and ginger and let it cook for 10 minutes. Add the reserved chicken pieces and continue cooking until the liquid has evaporated. Transfer the prepared mixture to a glass baking dish.

Take the puff pastry sheets to the counter and, once they've softened slightly, join the edges together with your hands. Line the baking dish with the pastry. Trim any excess dough hanging over the edges and tuck them into the dish to prevent them from opening. Make a hole in the center and brush with egg yolk. Bake in a preheated oven at 200 degrees Celsius for 20-25 minutes.