Kiki’s Delivery Service! Herring and Pumpkin Pot Pie
Ingredients for the pie
- mashed pumpkin with sauteed onions (I used kabocha, which is a Japanese pumpkin, but butternut squash will do.)
- white sauce
- herring (or sardine or mackerel or cod… I read that any white fish will do.)
- pie dough
- black olives
- egg yolk (to apply on the surface of pie)
- Pre-heat the oven to 400 F.
Mashed pumpkin with sauteed onions:
You can use any mashed pumpkin recipe for this. I chopped onions and cooked in olive oil until they were clear. I steamed kabocha (I removed the skin, but if it’s cooked well, you can eat the skin too. It’s very good for you!), mashed it, and mixed in the sauteed onions, butter and a little bit of whipping cream to make mashed pumpkin. I didn’t measure how much of each ingredient I put in. I just kept tasting it and seasoned with a little bit of salt and pepper. Just don’t make it too thin.
You can use any white sauce recipe for this, or even buy it from a store. I used the left over Bechamel sauce from Porco Rosso salmon dish.
You can use any pie dough recipe for this, or you can buy rolls of pie sheet from a store. (Pillsbury makes them, and it’s called “pie crust”, but it’s more like rolled sheets of pie dough. They come in a long box, like pasta box. But if you’re using frozen pie sheet, you’ll need two sheets.) Make sure you have enough pie dough! I made pie dough the day before, and had it sitting in the fridge.
I cleaned and gutted sardines, but if you’re buying fish from a fish market, they will usually do this for you. Fish pieces should cover the surface, but you can put more or less.
The amount of each ingredient depends on your baking dish. Everything except fish can be used in other dishes, so you don’t have to worry too much about what to do with the extra food you end up not using.
I found two ways of putting each ingredients in.
1. pie dough – > mashed pumpkin -> fish ->white sauce – >pie dough
2. mashed pumpkin -> fish -> white sauce -> pie dough
I had enough pie dough, so I went with 1.