Herring and pumpkin pot pie with scratch puff pastry

Combine 20 oz all-purpose flour, half an ounce of kosher salt and 4 oz soft unsalted butter, slowly adding 10 oz cold water until crackly or shaggy.

On a well-floured surface, roll into a rough rectangle, fold, and press down with the rolling pin; repeat to get a clean rectangle, squaring with a bench scraper. Chill on a board when the butter softens, about 10 minutes.

Make the butter block: pound blocks of butter together with the rolling pin, folding it back on itself, into a rectangle slightly smaller than half the pastry.

Flour and roll the pastry, press a fold line down the middle, enclose the butter block and roll out.

Laminate, brushing off excess flour at each fold: a four fold, 30 minutes in the fridge; a three fold, 30 minutes; a four fold, 30 minutes; a final three fold and 30 minutes more, for 144 layers.

Cut up leeks, celery and fennel (remove the hard root base before dicing).

Steam the kabocha over boiling water about 15 minutes, until it shows no resistance when stabbed; cool.

Tear the smoked herring into chunks. Take the skin off the cooled squash with a small knife, leaving soft but firm chunks.

Cook the leeks and vegetables in butter, just to a little colour on the celery. Add 6 tablespoons flour to coat.

Stir in milk slowly to prevent clumping, then fish stock. Add the herring, squash, sage, rosemary, salt and black pepper.

Divide the pastry in half and roll out evenly a little larger than the dish; cut round the lid as a template. Cut strips and a fish shape.

Spoon the room-temperature or cold filling into a medium casserole dish and smooth it so the pastry rises evenly. Lay on the pastry; attach strips and the fish with egg wash, brushing for a golden finish.

Cut steam vents, add olives, and bake in a 400 degree oven 45 minutes. Let deflate and cool before serving.