Koloketes (Pumpkin Pies)

Recipe Ingredients

		Pumpkin Filling
3 cups	594g / 20oz	Diced butternut pumpkin
2 tablespoons	30ml	Pougouri - (coarse burghul)
1 tablespoon	15ml	Onion - chopped (medium)
1/4 cup	59ml	Peanut or corn oil
1/2 teaspoon	2.5ml	Ground cinnamon
1		Ground cloves
1 1/2 teaspoons	7.5ml	Salt
		Freshly ground black pepper
		Pastry
4 cups	250g / 8.8oz	Plain flour
1		Salt
3/4 cup	177ml	Peanut or corn oil
1/2 cup	118ml	Cold water
3 teaspoons	15ml	Lemon juice
		Beaten egg and milk for glaze

Recipe Instructions

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

Peel pumpkin, remove seeds and cut into 5 mm (1/4 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 center, 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.

Source:
Jeff Smith

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