Koloketes (Pumpkin Pies)

• 3 cups diced butternut pumpkin
• 1 medium onion, chopped
• 14 cup peanut oil or 14 cup corn oil
• 12 teaspoon ground cinnamon
• 1 pn ground cloves
• 1 12 teaspoons salt
• fresh ground black pepper
• 4 cups plain flour
• 1 pn salt
• 34 cup peanut oil or 34 cup corn oil
• 12 cup cold water
• 3 teaspoons lemon juice
• beaten egg, & milk for glaze

1. Peel pumpkin, remove seeds and cut into 5 mm (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 15 cm (6 inch) rounds.
8. Take a round of pastry and moisten edges with a little water.
9. Place a good tablespoonful of filling in center, 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.
12. egg beaten with a little milk.
13. Bake in a hot oven (400 degreed F) for 10 minutes, reduce to moderate (350 degrees F) and bake for further 20 minutes.
14. Serve hot or cold.

butternut pumpkin, onion, peanut oil, ground cinnamon, ground cloves, salt, fresh ground black pepper, flour, salt, peanut oil, cold water, lemon juice, beaten egg

Taken from www.food.com/recipe/koloketes-pumpkin-pies-424726 (may not work)