Kabocha Pies for Halloween - pastry

Method

• 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.
• Cut out the eyes, nose, and mouth.
• Let the puff pastry warm up to room temperature for a bit.
• Place the cutouts on top of the puff pastry, and cut it out using the tip of the knife.
• Repeat for the second sheet, but don't cut the eyes or mouth out.
• Add veins to the leaf as well.
• Put the puff pastry in the freezer to keep it from getting too soft.
• Preheat the oven to 210C.
• Peel the kabocha, and steam cook or microwave to soften it.
• Transfer it it to a bowl; add in butter, sugar, and milk and mix well while the kabocha is still warm.
• Once it has cooled, lay out the backside of the kabocha (the side that doesn't have the eyes etc.
• cut out), and put the kabocha paste on top.
• Next, place the face section on top, and seal the edges with a fork.
• If you have any left-over paste, put it into the leaves.
• 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.
• Bake at 210C for 10 minutes.
• Reduce to 180C, cook for an additional 15-20 minutes, and it is done .