Black Sesame Vol-Au-Vents with Creamy Salted Cod and Squash

Brush the 2 sheets of puff pastry dough with water and fold each in half lengthwise. Line up the two layers, pressing down gently, then cut out 12 circles using a 2 1/2” round fluted cookie cutter, for a total of 24 circles. Brush 12 of the circles with a beaten egg. Cut a hole in the center of the remaining 12 circles using a smaller (1”) round cookie cutter. Place these circles on top of the other 12, brush with a beaten egg, sprinkle with sesame seeds, and arrange on a baking tray lined with parchment paper. Bake at 400°F for 15 minutes, then remove the vol-au-vents from the oven and let cool.

Dice the squash and sauté it in a pan with 1 ounce of leeks, 2 tablespoons of butter, and one bay leaf; cook for a few minutes, then season with salt, cover, reduce the heat, and cook for 25 minutes. The liquid from the squash should be enough to ensure that it doesn't stick to the pan during cooking, but you can also add a little water if needed.

Bring a pot of water to a boil and add 3 lemon wedges, one bay leaf, the remaining leeks, and the onion. Add the salted cod to the pot and boil for 8 minutes, then turn off the heat and let cool in the cooking liquid. Remove the cod and, while still warm, remove the skin and bones; flake apart the meat and puree in a blender with 1/3 cup of oil. Fill the vol-au-vents with a few pieces of squash, the creamy cod spread, and garnish with a cube of squash.