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1
Make the bechamel sauce: Put the cake flour and margarine in a heatproof dish and microwave for 1 minute.
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2
Add a little milk and mix.
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3
Microwave for 2 minutes mix microwave for 3 minutes.
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4
Add the soup stock granules, salt and pepper to season.
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5
Leave to cool down a bit.
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6
Make the meat pie filling: Cut the kabocha squash into small pieces, put in a heatproof container and microwave for 4 minutes.
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7
Mash.
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8
Finely chop the onion and garlic.
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9
Put margarine in a frying pan and saute the onion and garlic.
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10
When the color changes, add the ground meat.
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11
Add the flavoring ingredients.
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12
Add the milk and cook until the moisture has evaporated.
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13
Turn off the heat, and mix in the mashed kabocha squash.
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14
Put the mixture in a gratin dish, and cover with the bechamel sauce.
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15
Make the pie: Cut the frozen pastry sheet to fit the size of the gratin dish, and place it on the gratin dish as a lid over the fillings.
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16
Press the edges down with a fork to prevent the sauce from spilling out.
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17
Brush the top with egg yolk, and place 1cm strips of pastry in a diagonal pattern on top.
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18
Brush with egg yolk again.
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19
Cut out a fish shape from the reamining pastry and place it on the pie.
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20
Brush the whole top thinly with egg yolk.
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21
Bake in a preheated 190C oven for 15 to 20 minutes, and it's done.
