Ghibli's Kiki's Delivery Service Wrapped Pie Recipe by cookpad.japan
Cooking Instructions 1 Make the bechamel sauce: Put the cake flour and margarine in a heatproof dish and microwave for 1 minute. Add a little milk and mix. 2 Microwave for 2 minutes → mix → microwave for 3 minutes. Add the soup stock granules, salt and pepper to season. Leave to cool down a bit. 3 Make the meat pie filling: Cut the kabocha squash into small pieces, put in a heatproof container and microwave for 4 minutes. Mash. 4 Finely chop the onion and garlic. 5 Put margarine in a frying pan and sauté the onion and garlic. When the color changes, add the ground meat. 6 Add the flavoring ingredients. Add the milk and cook until the moisture has evaporated. Turn off the heat, and mix in the mashed kabocha squash. 7 Put the mixture in a gratin dish, and cover with the bechamel sauce. 8 Make the pie: Cut the frozen pastry sheet to fit the size of the gratin dish, and place it on the gratin dish as a lid over the fillings. Press the edges down with a fork to prevent the sauce from spilling out. 9 Brush the top with egg yolk, and place 1cm strips of pastry in a diagonal pattern on top. 10 Brush with egg yolk again. Cut out a fish shape from the reamining pastry and place it on the pie. Brush the whole top thinly with egg yolk. 11 Bake in a preheated 190°C oven for 15 to 20 minutes, and it's done. 1 Make the bechamel sauce: Put the cake flour and margarine in a heatproof dish and microwave for 1 minute. Add a little milk and mix. 1 Make the bechamel sauce: Put the cake flour and margarine in a heatproof dish and microwave for 1 minute. Add a little milk and mix. 2 Microwave for 2 minutes → mix → microwave for 3 minutes. Add the soup stock granules, salt and pepper to season. Leave to cool down a bit. 2 Microwave for 2 minutes → mix → microwave for 3 minutes. Add the soup stock granules, salt and pepper to season. Leave to cool down a bit. 3 Make the meat pie filling: Cut the kabocha squash into small pieces, put in a heatproof container and microwave for 4 minutes. Mash. 3 Make the meat pie filling: Cut the kabocha squash into small pieces, put in a heatproof container and microwave for 4 minutes. Mash. 4 Finely chop the onion and garlic. 4 Finely chop the onion and garlic. 5 Put margarine in a frying pan and sauté the onion and garlic. When the color changes, add the ground meat. 5 Put margarine in a frying pan and sauté the onion and garlic. When the color changes, add the ground meat. 6 Add the flavoring ingredients. Add the milk and cook until the moisture has evaporated. Turn off the heat, and mix in the mashed kabocha squash. 6 Add the flavoring ingredients. Add the milk and cook until the moisture has evaporated. Turn off the heat, and mix in the mashed kabocha squash. 7 Put the mixture in a gratin dish, and cover with the bechamel sauce. 7 Put the mixture in a gratin dish, and cover with the bechamel sauce. 8 Make the pie: Cut the frozen pastry sheet to fit the size of the gratin dish, and place it on the gratin dish as a lid over the fillings. Press the edges down with a fork to prevent the sauce from spilling out. 8 Make the pie: Cut the frozen pastry sheet to fit the size of the gratin dish, and place it on the gratin dish as a lid over the fillings. Press the edges down with a fork to prevent the sauce from spilling out. 9 Brush the top with egg yolk, and place 1cm strips of pastry in a diagonal pattern on top. 9 Brush the top with egg yolk, and place 1cm strips of pastry in a diagonal pattern on top. 10 Brush with egg yolk again. Cut out a fish shape from the reamining pastry and place it on the pie. Brush the whole top thinly with egg yolk. 10 Brush with egg yolk again. Cut out a fish shape from the reamining pastry and place it on the pie. Brush the whole top thinly with egg yolk. 11 Bake in a preheated 190°C oven for 15 to 20 minutes, and it's done. 11 Bake in a preheated 190°C oven for 15 to 20 minutes, and it's done. 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