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Koloketes (pumpkin Pies)

Author/Submitted by:
Servings: 30
Categories: Desserts / Pies & Pastries / Pumpkin

    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
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

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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