Kabocha Squash Pie with Steamed Kabocha in a Silicone Steamer - pastry

Method

• Take the puff pastry out of the freezer.
• Thaw at room temperature until softened.
• Peel the kabocha squash and cut into 1-cm cubes.
• Place it in a Lekue steamer case and add some water.
• Cover the case with the lid and microwave it at 600 W for about 3 minutes.
• Let it sit for 2 minutes to allow it to steam.
• Add the butter to the kabocha while it is still hot.
• Use a potato masher to mash the kabocha squash.
• Add the sugar and milk and mix well.
• Dust your working surface with cake flour.
• Roll out the puff pastry with rolling pin until it doubles in size.
• Cut the puff pastry into 4 equal sections.
• Place 1/4 of the filling from Step 4 onto each section.
• Brush on the beaten egg yolk onto the bottom half of the puff pastry.
• (Reserve a small amount of egg yolk.)
• Fold the top half of puff pastry onto the bottom half.
• Using a fork, press to seal the 3 edges.
• Pierce some holes in the top puff pastry from Step 7 with a fork.
• Place the dough from Step 8 onto a parchment-paper-lined cookie sheet.
• Brush the reserved egg yolk on top for glazing.
• Bake the dough from Step 9 in a preheated oven at 200C for about 12 minutes or until the pies puff up and the tops become golden.
• Feel like trying something different?
• "Sweet Potato Pie with Sweet Potato Steamed in a Lekue Silicon Steamer"
• "Apple Pie with Steamed Apple Made in a Lekue Silicone Steamer"
• See here for Tuille with Egg Whites: