Bring the frozen puff pastry sheet to room temperature. Defrost them on a floured work surface.
Remove the seeds and fibres from the pumpkin, cut into suitable sizes, and put them in a heatproof container. Add a small amount of water and cover loosely with plastic wrap.
Microwave for about 5 minutes at 500W. When the pumpkin has softened, mash with a fork.
Mix in the sugar.
When the pumpkin has cooled, add the butter. Melt the butter with the residual heat of pumpkin and keep mixing.
Add the egg yolk and lemon juice and stir together.
Cut the pastry sheet like in the photo. (Cut into 4 and cut it diagonally)
Brush a beaten egg on the surface.
Place the filling on the 8 sheets like in the photo.
Break up the chocolate bar into small pieces and push some into the filling. Preheat the oven to 200°C.
Fold over the other half (brush with a beaten egg side down) and crimp the edges tightly with a fork.
Repeat Steps 10-11, line the baking sheet with parchment paper, then arrange the pastries on top. Brush the beaten egg on the surface again.
Bake for about 15 minutes at 200°C, then turn the temperature down to 180°C and bake for and additional 10 minutes.
How about making some panna cotta with the leftover egg white? Recipe ID: 2154209
Story Behind this Recipe
This is our family's pumpkin pie! I can get domestically produced pumpkin for cheap, and Halloween is coming, so I made this pie for my family's dessert.
If you do not like the pumpkin skins, cut them off before heating in microwave. Do not worry if the pumpkin filling flows out in Step 11. It won't bother you after baking. You do not have to add chocolate.