Kiki's Delivery Service Inspired: Herring and Pumpkin Pot Pie

• •1 piece Kabocha pumpkin (deseeded)
• •3 Herring fillets
• •2 Frozen puff pastry sheets (thawed)
• •1 piece Onion (minced)
• •200 ml Milk
• •2 tbsp Butter
• •2 tbsp All-purpose flour
• •1 tsp Consommé powder
• •to taste piece Black olives (for decoration)
• •1 piece Egg yolk (mixed with a little water for egg wash)
• •to taste Salt
• •to taste White pepper
• •to taste Nutmeg
• •to taste Thyme powder
• •to taste Garlic powder

Instructions

1. 1

   Preheat your oven to 210°C (410°F). Ensure your puff pastry sheets are thawed in the refrigerator.

2. 2

   Cut the deseeded kabocha pumpkin into smaller pieces. Microwave at 500W for 3-4 minutes, or until the pumpkin is soft enough to mash. Remove the skin, mash the flesh, and season lightly with salt and pepper. Set aside.

3. 3

   To prepare the white sauce, combine butter and flour in a microwave-safe bowl. Microwave for 30 seconds. Gradually whisk in the milk until smooth. Microwave for another 2 minutes, stir, then microwave for a final 3 minutes until the sauce has thickened. Stir well.

4. 4

   In a separate pan, sauté the minced onions until translucent. Stir the sautéed onions into the prepared white sauce. Season the sauce with consommé powder, salt, white pepper, and nutmeg to taste.

5. 5

   Lightly season the herring fillets with salt, white pepper, thyme powder, and garlic powder. In a gratin dish (or individual ramekins), spread an even layer of the mashed pumpkin at the bottom. Arrange the seasoned herring fillets over the pumpkin, then pour the creamy white sauce evenly over the fish.

6. 6

   Cover the gratin dish with one sheet of puff pastry, trimming the edges to fit. Use the second puff pastry sheet to cut out decorative shapes, such as fish or stars, to place on top of the pie. Brush the entire pastry surface with the egg wash (egg yolk mixed with a little water).

7. 7

   Arrange black olives around the edges or on top of the pie for decoration. Bake in the preheated oven at 200°C (390°F) for 10 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking for another 10-20 minutes, or until the pastry is golden brown and puffed.

Chef's Tips

• 💡For extra richness, you can add a tablespoon of cream cheese or a splash of heavy cream to the pumpkin mash.
• 💡Ensure your puff pastry is thoroughly chilled before working with it, but not frozen solid, for the best flakiness and ease of handling.
• 💡If you don't have herring, other white fish like cod or tilapia work well. Adjust cooking time slightly based on fillet thickness.