2

:
2


1cm 50g
1cm1/4
1/4pc
200ml
1
1
1
1
1/2
1

:
1.600W2
2.0.5mm
3.200
4.(2)

5.3
6.(5)(2)7
7.22020()


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(English Recipe)

Squash Pot Pie
Serves 2

INGREDIENTS
1 small squash
sheet puff pastry
1 yolk

Miso Cream Stew
1 boneless chicken thigh, diced
onion, diced
package beech mushrooms
1 cup soy milk
1 tablespoon white wine
1 tablespoon butter
1 tablespoon flour
1 teaspoon miso

PREPARATION
1. Preheat oven to 220C/425F.
2. Wrap squash with wet paper towel. Place it on a microwave-safe plate and microwave for 2 minutes to soften.
3. Cut off the top of the squash and slice it. Hollow out seeds using spoon. Carve a face into squash.
4. For miso cream stew, combine sliced squash, chicken, and wine in a pan, then cover and steam until chicken changes color and is almost cooked through.
5. Add onion, mushroom, and butter, then stir-fry. When butter is melted, add flour and pour soy milk gradually. When the sauce begins to thicken add miso.
6. Let stew cool for 10 minutes.
7. Spoon miso cream stew into the squash bowl about of the way to the top.
8. Cover the top with pastry. Seal the pastry by crimping the edges with a fork. Brush the pastry with yolk.
9. Bake for 20 minutes or until pastry is golden brown, risen, and slightly crunchy on the outside.
10. Enjoy!