Koloketes (Pumpkin Pies)

• 3 cups pumpkin butternut, diced
• 2 tablespoons burghul coarse
• 1 medium onions chopped
• 1/4 cup peanut oil
• 1/2 teaspoon cinnamon ground
• 1 pinch cloves ground
• 1 1/2 teaspoons salt
• 1 x black pepper freshly ground
• 4 cups flour, all-purpose plain
• 1 pinch salt
• 3/4 cup peanut oil
• 1/2 cup water cold
• 3 teaspoons lemon juice
• 1 x eggs beaten and milk, for glaze

1. Peel pumpkin, remove seeds and cut into 1/4 inch dice.
2. Measure and place diced pumpkin into a bowl.
3. Add remaining filling ingredients, stir to combine, cover and leave for 12 hours or overnight.
4. Sift flour and salt into a mixing bowl, add oil and rub in with fingertips until distributed evenly.
5. Add water and lemon juice and mix to a firm dough.
6. Knead lightly, cover and leave to rest for 30 minutes.
7. Roll out dough thinly (about the thickness of a normal pie crust) and cut into 6 inch rounds.
8. Take a round of pastry and moisten edges with a little water.
9. Place a good tablespoonful of filling in centre, fold over and press edges to seal well.
10. Flute edge with fingers or press with tines of fork.
11. Place finished pies on lightly greased baking trays and glaze tops with an egg beaten with a little milk.
12. Bake in a hot oven for 10 minutes, reduce to moderate and bake for further 20 minutes.
13. Serve hot or cold.

pumpkin butternut, coarse, onions, peanut oil, cinnamon ground, cloves ground, salt, black pepper, flour, salt, peanut oil, water cold, lemon juice, eggs

Taken from recipeland.com/recipe/v/koloketes-pumpkin-pies-44589 (may not work)