Flaky Kabocha Hand Pies
Serves 4
15 mins prep
15 mins cook
30 mins total
Enjoy this delicious Kabocha Hand Pie made with sweet, creamy Japanese pumpkin. These flaky, perfectly portable pies are ideal for fall snacking or a cozy dessert!
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Cook Kabocha Squash: Cut the kabocha squash into bite-sized pieces. Steam or boil them for about 10 minutes, or until tender.
Make the Kabocha Filling: Let the cooked kabocha cool slightly, then remove the skin with a knife. In a bowl, mash the kabocha with a fork or potato masher until smooth. Stir in the melted butter and a pinch of salt, mixing well until the mixture is creamy.
Prepare the Pastry Sheets: Cut each puff pastry sheet into three equal rectangles. On half of the pieces, cut a few small slits on top (this allows steam to escape while baking).
Assemble the Pies: Place 1 tablespoon of filling in the center of each unslit pastry piece. Cover with a slit pastry piece. Press the edges firmly with a fork to seal the filling inside. Repeat with the remaining pastry and filling.
Brush with Egg Yolk: In a small bowl, beat the egg yolk and brush it lightly over the tops of the pies. This gives them a beautiful golden color when baked.
6. Bake the PiesLine a baking sheet with parchment paper or a silicone baking mat. Arrange the pies on the sheet and bake in a preheated oven at 180°C (350°F) for 15–18 minutes, or until golden brown and flaky.
7. Cool and EnjoyLet the pies cool slightly before serving. Enjoy them warm as a cozy snack or afternoon treat!
Bake the Pies: Line a baking sheet with parchment paper or a silicone baking mat. Arrange the pies on the sheet and bake in a preheated oven at 180°C (350°F) for 15–18 minutes, or until golden brown and flaky.