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1
Remove the seeds, skin, and insides of the kabocha and cut it into bite-size pieces.
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2
You can cut the thick skin safely if you cut the kabocha as shown in the picture.
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3
Arrange the kabocha pieces on a microwave-safe plate and cover with plastic wrap, then microwave for about five minutes at 600 watts.
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4
While the kabocha is still hot, add the butter and sugar and mix it all together as the butter melts, creating a paste.
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5
Take the two sheets of puff pastry out of the freezer and let thaw for 5-10 minutes, then cut each one into four parts.
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6
Preheat the oven to 410F/210C.
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7
Take two of the quartered puff pastry, and use a knife to make five slits in the middle.
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8
Pierce the remaining two sheets with a fork in several places.
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9
* Omit, if the puff pastry comes with holes poked in it.
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10
Prepare the other sheet of puff pastry in the same way.
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11
* You should have four rectangles with slits in them and four with holes in them for a total of eight.
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12
Leaving 7-8 mm of space on each edge, spoon a portion of the kabocha filling in the middle of each rectangle of puff pastry without the slits.
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13
Place the rectangles of puff pastry with the slits on top of the sheets with the kabocha filling, and using a fork, firmly press the edges of the two sheets together.
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14
Lay parchment paper on a baking sheet, arrange the pies, brush the tops with egg yolk, then bake for 10 minutes in the preheated oven.
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15
After 10 minutes, lower the oven temperature to 360F/180C and bake for 15 more minutes.
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16
Then they're done!
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17
!
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18
For further reference, here are apple pies made in the same way..
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19
Also, here are some sweet potato pies made in the same way..
