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1
Cut the kabocha squash into bite-sized pieces and microwave for 4 to 5 minutes.
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2
Remove the skin, taking care not to burn yourself.
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3
Use a large fork, to mash the kabocha to your preferred consistency.
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4
Add skim milk, honey, and butter and mix well.
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5
It mixes easily if you add the ingredients while the kabocha is warm.
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6
This completes the kabocha filling.
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7
(Sorry, I forgot the photo).
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8
Slice the apple into wedges and microwave for 3 minutes in a heat-resistant container together with the butter and sugar.
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9
This completes the apple filling.
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10
Cut the puff pastry into desired sizes while it's still frozen.
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11
I cut the puff pastry into 3 vertical slices (the picture shows 2 frozen puff pastry).
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12
Stack two sheets together and cut the edges to create an oval shape.
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13
Carve a face in the center of the top sheet.
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14
Use a knife or whatever tool is easiest.
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15
This step is easy if the puff pastry are still frozen.
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16
Preheat your oven at 410F/210C.
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17
If the puff pastry begin to thaw, spoon the kabocha filling on the bottom sheet, leaving about 1cm of space at the edges.
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18
Drain excess water from the apple filling and spoon on top of the kabocha filling.
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19
Lay the top sheet you made in step 7 over the bottom layer with the filling you made in step 8.
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20
Stretch it out a bit and use a fork to press it down to close the edges.
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21
Use a fork to create ridges along the face.
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22
Prepare aluminum cups.
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23
The bento cups at the dollar store seemed big enough, so I flattened out the bottom for a wider surface area.
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24
Place the pie made in step 9 in the aluminum cups.
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25
Use a brush to brush on the egg yoke glaze.
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26
Bake in the over at 410F/210C for to 8 minutes, then reduce heat to 375F/190C and bake for another 6 to 8 minutes until finished.
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27
Extra: You can make the Jack-O'-Lantern face out of the kabocha peels.
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28
After cutting out the facial features, use a beaten egg yolk to stick and press down.
