Mini Kabocha Pie (Japanese Pumpkin Recipe)
Serves 4
15 mins prep
15 mins cook
30 mins total
Enjoy this delicious Mini Kabocha Pie made with sweet, creamy Japanese pumpkin. These flaky, perfectly portable pies are ideal for fall snacking or a cozy dessert!
Cook Kabocha Squash: Cut the kabocha squash into bite-sized pieces. Steam or boil the pieces for about 10 minutes or until they become tender.
Make Kabocha Filling: Let the kabocha pieces cool slightly, and use a knife to remove the skin. In a bowl, mash the kabocha with a fork or potato masher until smooth. Melt the butter and stir it into the mashed kabocha. Add a pinch of salt to taste and mix well to create a smooth filling.
Prepare the Pie Sheets: Cut each pie sheet into thirds to create smaller rectangular pieces. For half of the rectangles, make a few small slits on top to allow steam to escape during baking.
Assemble the Pies: Place one tablespoon of kabocha filling in the center of an unslit pie sheet. Cover with a slit pie sheet, aligning the edges. Use a fork to press down firmly along the edges, sealing the filling inside. Repeat with the remaining pie sheets and filling.
Egg Wash: In a small bowl, beat the egg yolk. Use a pastry brush to lightly coat the tops of the pies with the egg yolk.
Bake the Pies: Line a baking sheet with parchment paper or a silicone baking mat. Place the assembled pies on the baking sheet and bake in the preheated oven at 180°C (350°F) for about 15-18 minutes, or until the pies are golden brown and the crust is flaky.
