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Koloketes (pumpkin Pies)
Author/Submitted by:
Servings: 30
Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients:
karen mintzias
-----pumpkin filling----- 3
cups
diced butternut pumpkin 2
tablespoons
pougouri (coarse burghul) 1
medium
onion,
chopped
1/4
cup
peanut or corn oil 1/2
teaspoon
ground cinnamon 1
pinch
ground cloves 1 1/2
teaspoons
salt
freshly ground black pepper
-----pastry----- 4
cups
plain flour 1
pinch
salt 3/4
cup
peanut or corn oil 1/2
cup
cold water 3
teaspoons
lemon juice
beaten egg & milk for glaze
Directions:
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
(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 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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