Pumpkin, parmesan and sun-dried tomato damper

Ingredients -
500g Butternut pumpkin chopped
4 cups SR flour
90g chilled butter - chopped
100g sundried tomatoes - chopped
1/2 cup parmesan cheese
2 tbls chives
1/2 cup milk
1 egg - lightly whisked
Serve with cheese and ham

Method -
1  Preheat oven to 200c  cook pumpkin and transfer to bowl and mash until smooth.
2  Lightly flour a baking tray  Place the flour and butter in a bowl and rub together till crumbs.  Add tomatos and parmesan and chive and mix until well combined.
3  Add milk and egg to the pumpkin and stir until well combined.Add to the flour and mix until almost combined. Turn onto lightly floured surface and use your hand s to bring the dough together.  Knead for 2-3 mins until smooth. Shapethe dough into a 20cm disc and place on floured tray. Use a knife dipped in flour to mark 8 wedges in the dough.
4  Bake for 45 mins until golden and loaf sounds hollow when tapped on the base.  Cool and serve