Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, soy milk kabocha squash pie with easy puff pastry. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
This decadent Kabocha Pie (かぼちゃパイ) is super easy to make and will impress your holiday dinner guests! Making your own pastry shell can be challenging and time-consuming, especially if you've never tried making it before. For this Kabocha Pie recipe, you can purchase a ready-made pie shell.
Soy Milk Kabocha Squash Pie with Easy Puff Pastry is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Soy Milk Kabocha Squash Pie with Easy Puff Pastry is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have soy milk kabocha squash pie with easy puff pastry using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Soy Milk Kabocha Squash Pie with Easy Puff Pastry:
- Get Puff pastry:
- Take 150 grams Flour
- Prepare 75 grams Margarine
- Get 2 tbsp Water
- Take Kabocha cream
- Make ready 1/2 Kabocha squash
- Make ready 100 ml Sugar
- Get 3 Eggs, beaten
- Prepare 200 ml Soy milk
- Take 1 dash Cinnamon powder
It's a Japanese variety of winter squash, one that is heavy and thick-fleshed, similar in that way to butternut squash, with a deep, rich flavor. Photo: Christopher Hirsheimer and Melissa Hamilton. For the pie crust, whisk the flour, salt, and sugar in a mixing bowl. This squash/pumpkin braised in milk—kabocha no miruku ni—is a dish that you could imagine in a lunchtime bento box or as a side dish to some grilled salmon or roast pork.
Steps to make Soy Milk Kabocha Squash Pie with Easy Puff Pastry:
- [Prepare the Pie Crust] Rub chunks of the butter (margarine) between your fingertips and into the flour until flour looks crumbly. Add the water and when the dough feels like an earlobe gather the dough into a ball. Let rest in the refrigerator for 30 minutes.
- [Prepare Kabocha Cream] Cut the kabocha into small pieces and boil in a pot until soft. Drain and place in a bowl and mash with a fork.
- Add the sugar to the mashed kabocha. Add the eggs, soy milk and cinnamon powder and combine with a rubber spatula.
- Roll out the dough and place it in a pie pan pressing down along the bottom and all sides. Pour in the kabocha cream and bake in the 190℃ oven for 45 minutes.
- If you don't like soy milk, please use - - https://cookpad.com/us/recipes/152858-kabocha-squash-pie-with-an-easy-crust
It's a great vegetable dish for children, who love things sweet and creamy. Japanese pumpkin (also known as kabocha squash). This twist on the classic pumpkin pie calls for kabocha squash and adds in ginger and black pepper for a spicy-sweet twist. This Creamy Chicken pie with puff pastry and vegetables is pure comfort food bliss! Put this on the table and you're bound to have a happy family Just line your pie dish with the pastry, prick with a fork: Cover in baking parchment (scrunch it up first, then un-scrunch - this makes it easier to get in the.
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