Halloween quiche

Ingredients :

Puff pastry quiche 8.5 cm ready to fill

11 cm butter puff pastry quiche ready to fill 

shredded squab

mashed potato and pumpkin with nutmeg

roll of shortcrust pastry

1 egg

To prepare:

Peel the pumpkin and potatoes and cut into small pieces.

Place the pieces in a saucepan, cover with salted water and cook for 30 minutes.

Your pumpkin is cooked when the tip of a knife can be inserted into it.

Drain and set aside in a bowl.

Mash with a fork.

Season and add a nutmeg.

Brown the squabs in a little butter over a low heat, covered, for 20 minutes.

Turn them over, season, add a little water and simmer gently for 1? hours.

Remove the meat after cooking.

Preheat the oven to 180°.

Fill the puff pastry quiches and cover with the pumpkin purée.

Smooth with a knife.

Cut out circles from the shortcrust pastry, slightly larger than the quiche bases.

Use the tip of a knife to cut out the horrific shapes.

Place the pastry circles on the quiche bases.

Separate the egg white from the yolk and beat the yolk with a little water.

Brown the shortcrust pastry.

Bake in the oven for 30 minutes, until the shortcrust pastry is golden brown.

Our blogger's tip:

Use leftover chicken instead of squab.