Koloketes (Pumpkin Pies)
Recipe
- Title:
- Koloketes (Pumpkin Pies)
- Categories:
- Ethnic, Appetizers, Vegetarian
- Yield:
- 30 servings
Directions
- PUMPKIN FILLING 3 c Diced butternut pumpkin 1/2 ts Ground cinnamon 2 tb Pougouri (coarse burghul) 1 pn Ground cloves 1 md Onion; chopped 1 1/2 ts Salt 1/4 c Peanut or corn oil Freshly ground black pepper
Ingredients
PASTRY
- 4 c Plain flour
- 1/2 c Cold water
- 1 pn Salt
- 3 ts Lemon juice
- 3/4 c Peanut or corn oil
- Beaten egg & milk for glaze
Directions
- Makes: 30 Oven temperature: 200 C (400 F) reducing to 180 C (350 F) Cooking time: 30 minutes
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias
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