Koloketes (pumpkin pies)

30 servings

Ingredients

Quantity Ingredient
3 cups Diced butternut pumpkin
2 tablespoons Pougouri (coarse burghul)
1 medium Onion; chopped
¼ cup Peanut or corn oil
½ teaspoon Ground cinnamon
1 pinch Ground cloves
1½ teaspoon Salt
Freshly ground black pepper
4 cups Plain flour
1 pinch Salt
¾ cup Peanut or corn oil
½ cup Cold water
3 teaspoons Lemon juice
Beaten egg & milk for glaze
From: \"The Complete Middle East Cookbook\" by Tess
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

Directions

PUMPKIN FILLING

PASTRY

Makes: 30 Oven temperature: 200 C (400 F) reducing to 180 C (350 F) Cooking time: 30 minutes

Peel pumpkin, remove seeds and cut into 5 mm (¼ inch) dice.

Measure and place diced pumpkin into a bowl. Add remaining filling ingredients, stir to combine, cover and leave for 12 hours or overnight.

Sift flour and salt into a mixing bowl, add oil and rub in with fingertips until distributed evenly. Add water and lemon juice and mix to a firm dough. Knead lightly, cover and leave to rest for 30 minutes.

Roll out dough thinly (about the thickness of a normal pie crust) and cut into 15 cm (6 inch) rounds. Take a round of pastry and moisten edges with a little water. Place a good tablespoonful of filling in centre, fold over and press edges to seal well. Flute edge with fingers or press with tines of fork.

Place finished pies on lightly greased baking trays and glaze tops with an egg beaten with a little milk. Bake in a hot oven for 10 minutes, reduce to moderate and bake for further 20 minutes. Serve hot or cold.

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