A recipe for Koloketes (Pumpkin Pies). Follow the simple recipe instructions for Koloketes (Pumpkin Pies) shared by other home cooking experts.
Ingredients
PUMPKIN FILLING: 3 c. Diced butternut pumpkin2 Tbs. Pougouri (coarse burghul)
1 med. Onion; chopped
1/4 c. Peanut or corn oil
1/2 Tsp. Ground cinnamon
1 pinch Ground cloves
1 1/2 Tsp. Salt
Freshly ground black pepper
PASTRY: 4 c. Plain flour
1 pinch Salt
3/4 c. Peanut or corn oil
1/2 c. Cold water
3 Tsp. Lemon juice
Beaten egg and milk for glaze
Directions
Makes: 30Oven 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 center, 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. From: The Complete Middle East Cookbook by Tess Mallos ISBN: 1 86302 069 1. Typed for you by Karen Mintzias.
