Herring and Pumpkin Pie (Kiki's Delivery Service) / ニシンとかぼちゃのパイ (魔女の宅急便)

Steps

1. Scoop out the seeds from the kabocha.
2. Cut the kabocha into smaller pieces. Steam until softened (about 15 minutes).
3. Remove the skin of the kabocha. Place kabocha pieces into a medium sized bowl.
4. Finely chop the onion. In a medium pan, heat oil on medium. Cook the onions until translucent.
5. Add the onion to the kabocha and mix, while making sure to break up the kabocha well.
6. Now make the bechamel sauce:

   - In a small saucepan, heat the butter on medium-low heat.

   - Once melted, whisk in 2 tbsp flour until it bubbles (make sure not to burn it).

   - Take your hot milk and pour it in and continue to whisk.

   - Add salt and pepper to taste and whisk until the sauce thickens.

7. Now back to the pot pie:

   - Add the bechamel sauce to the kabocha mixture in the bowl. Mix well - until creamy.

   - Add salt & pepper to taste.

   - Transfer the mixture into a casserole dish.

   - Open up the canned herring and place on top of the kabocha mixture.

   - Place shredded white cheese or grate white cheese on top of the herring.

   - Prep a sheet of puff pastry dough. This can be pre-made or you can make it from scratch.

   - Place a thin sheet of puff pastry dough over to cover the casserole. You can cut it to fit the casserole or let it hang over the edges.

   - Using another sheet of puff pastry dough, cut out the fish design and place it on top of the casserole.

   - Mix your egg wash ingredients. Put egg wash onto the dough, being careful not to create any pools.

   - Place cut olives around the edge of the dish.

   - Preheat the oven to 375 degrees F. Bake the pot pie for 25-30 minutes.

   - Enjoy immediately. いただきます (itadakimasu)!