Halloween Kabocha Pie

Name: Halloween Kabocha Pie
Yield: 6 servings
Cuisine: American
Ingredients: 1/8 Kabocha squash; 3 tbsp Skim milk; 2 tbsp Honey; 10 grams Butter; 1 tbsp Sugar; 1/2 Apple; 10 grams Butter; 4 sheets Frozen puff pastry; 1 egg's worth Egg yolk (for the glaze)

cookpad.japan @cookpad_jp

I thought of this when I was thinking of making Halloween snacks. Kabocha alone doesn't have enough water content and difficult to eat, so I added apples. The baking time and the temperature settings are taken straight from the directions listed on the frozen puff pastry.

If the puff pastry become soft while trying to carve the face, it'll complicate your task. The frozen puff pastry I used are called "Butter Scented Puff Pastry" from AQLI, which comes in a 4-pack. As written on the directions, they thaw within 10-15 minutes at room temperature - that should be just enough time to finish carving the face, and become soft for easy wrapping. Recipe by yotiko

cookpad.japan @cookpad_jp

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Ingredients

6 servings

For the kabocha squash filling
1/8Kabocha squash
3 tbspSkim milk
2 tbspHoney
10 gramsButter
For the apple filling
1 tbspSugar
1/2Apple
10 gramsButter
4sheets Frozen puff pastry
1egg's worth Egg yolk (for the glaze)

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Steps

1

Cut the kabocha squash into bite-sized pieces and microwave for 4 to 5 minutes. Remove the skin, taking care not to burn yourself.
2

Use a large fork, to mash the kabocha to your preferred consistency.
3

Add skim milk, honey, and butter and mix well. It mixes easily if you add the ingredients while the kabocha is warm. This completes the kabocha filling.
4

(Sorry, I forgot the photo). Slice the apple into wedges and microwave for 3 minutes in a heat-resistant container together with the butter and sugar. This completes the apple filling.
5

Cut the puff pastry into desired sizes while it's still frozen. I cut the puff pastry into 3 vertical slices (the picture shows 2 frozen puff pastry).
6

Stack two sheets together and cut the edges to create an oval shape.
7

Carve a face in the center of the top sheet. Use a knife or whatever tool is easiest. This step is easy if the puff pastry are still frozen. Preheat your oven at 410°F/210°C.
8

If the puff pastry begin to thaw, spoon the kabocha filling on the bottom sheet, leaving about 1cm of space at the edges. Drain excess water from the apple filling and spoon on top of the kabocha filling.
9

Lay the top sheet you made in step 7 over the bottom layer with the filling you made in step 8. Stretch it out a bit and use a fork to press it down to close the edges. Use a fork to create ridges along the face.
10

Prepare aluminum cups. The bento cups at the dollar store seemed big enough, so I flattened out the bottom for a wider surface area.
11

Place the pie made in step 9 in the aluminum cups. Use a brush to brush on the egg yoke glaze.
12

Bake in the over at 410°F/210°C for to 8 minutes, then reduce heat to 375°F/190°C and bake for another 6 to 8 minutes until finished.
13

Extra: You can make the Jack-O'-Lantern face out of the kabocha peels. After cutting out the facial features, use a beaten egg yolk to stick and press down.