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1
Cut a piece of parchment paper or regular paper to the same size as the puff pastry, draw a kabocha and a leaf and cut them out.
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2
Cut out the eyes, nose, and mouth.
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3
Let the puff pastry warm up to room temperature for a bit.
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4
Place the cutouts on top of the puff pastry, and cut it out using the tip of the knife.
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5
Repeat for the second sheet, but don't cut the eyes or mouth out.
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6
Add veins to the leaf as well.
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7
Put the puff pastry in the freezer to keep it from getting too soft.
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8
Preheat the oven to 210C.
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9
Peel the kabocha, and steam cook or microwave to soften it.
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10
Transfer it it to a bowl; add in butter, sugar, and milk and mix well while the kabocha is still warm.
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11
Once it has cooled, lay out the backside of the kabocha (the side that doesn't have the eyes etc.
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12
cut out), and put the kabocha paste on top.
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13
Next, place the face section on top, and seal the edges with a fork.
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14
If you have any left-over paste, put it into the leaves.
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15
Place the finished pies on a baking sheet covered in an parchment paper, and and coat the surface with the whisked eggs using a brush.
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16
Bake at 210C for 10 minutes.
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17
Reduce to 180C, cook for an additional 15-20 minutes, and it is done .
