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1
Cut the kabocha squash and remove the skin.
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2
Put the kabocha squash and one tablespoon each of water and sugar (not listed in ingredients) in a bowl.
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3
Cover with plastic film, and microwave for 5 minutes.
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4
Mash with a rolling pin and strain through a sieve (optional).
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5
Put the mixture in a pan, and add the sugar, butter and milk.
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6
Simmer over low heat until the mixture is thickened and slightly firm.
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7
I used casserole dishes for this recipe.
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8
Roll out the puff pastry.
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9
Grease the dish with butter, and line the puff pastry snugly on the dish.
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10
Put the kabosha squash filling on top.
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11
Decorate as you like.
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12
This is the most fun step!
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13
Apply water or beaten eggs to seal the dough tightly, otherwise the sealed part will open during baking.
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14
Apply beaten eggs (not listed in ingredients) on the pie shell.
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15
Bake in the oven for 25 minutes at 200C.
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16
If you prefer a less brown pie, bake it for 40 minutes at 180C.
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17
It's done!!!
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18
Decorate with raisins if you have any, and the dish will look just like the original.
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19
Isn't it browned so nicely?
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20
It's delicious either hot or cooled!
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21
Look at how much kabocha filling is in it!
