HERRING AND PUMPKIN POT PIE INSPIRED BY KIKI'S DELIVERY SERVICE

For the Puff Pastry

In the bowl of a stand mixer with the dough attachment or a large mixing bowl, combine all-purpose flour, kosher salt, and softened butter. Gradually add the cold water, mixing until a shaggy dough forms.

Turn the dough out on a floured surface and shape it into a rough rectangle. Cover with plastic wrap and refrigerate for 40 minutes.

While the dough is in the refrigerator, prepare the butter block.

Place cold butter blocks on a floured surface and sprinkle with flour. Using a dusted rolling pin, pound the 2 blocks of butter and continually fold it in on itself as the butter softens into 1 butter compound. Slowly shape the butter into a rectangle, slightly smaller than half the size of your dough. Wrap in plastic wrap and refrigerate for 10 minutes.

Roll out the chilled dough into a large rectangle on a floured surface. Place the butter block in the center of the dough and fold the dough over butter, sealing the edges.

Roll out the dough into a rectangle again, then fold it into thirds (like a letter). Cover with plastic wrap and refrigerate for 30 minutes.

Repeat the process of rolling and folding 3 more times, resting the dough for 30 minutes between each fold. After the final fold, the dough should have 144 layers. Wrap the dough in plastic wrap and chill for at least 30 minutes before using.

For the Filling

While the dough rests, prepare the pumpkin and herring filling. Start by cutting the Kabocha squash in half, removing the seeds, and cutting it into large chunks. (No need to peel yet.) Steam the squash for about 15 minutes, until tender. let it cool, then peel off the skin, chop into cubes, about 1-inch, and set aside.

In a large pan, melt the butter over medium heat. Add the Kabocha squash, chopped leeks, celery, and fennel, sautéing until they begin to just softened. Sprinkle flour over the vegetables and coat evenly.

Gradually add milk, stirring constantly to avoid clumps. Once the mixture thickens, add fish stock and stir until the filling is creamy.

Fold in the smoked herring, sage, rosemary, and season with salt and black pepper. Let filling cool completely.

For the Pot Pie Assembly

Preheat your oven to 400° F. On a floured surface, roll out half of the puff pastry to a thickness of about 3 mm. Using the lid of your cooking vessel, cut the pastry to fit the bottom sides of your medium casserole dish.

Spoon the cooled pumpkin and herring filling into the dish smoothing the top. Roll out the second half of the puff pastry and cut out a top crust, along with decorative strips and shapes to mimic the fish design from Kiki's Delivery Service.

Brush pastry with egg whites to attach the decorative pastry and ensure golden-brown crust. Using a paring knife, cut a few steam vents.

Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and crisp. Allow the pie to cool for a few minutes before serving.

Slice and serve hot.