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
- Peel pumpkin, remove seeds and cut into 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 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.
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)