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| Home -> [Appetizers, Eastern European, Greek, Halloween, Tarts & Pies, Vegetarian] -> [Koloketes (pumpkin pies) Recipe] |
Koloketes (pumpkin pies)
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| Artist: |
_ |
Yield: |
30 |
| Categories: |
Appetizers, Eastern European, Greek, Halloween, Tarts & Pies, Vegetarian |
Rating: |
0 |
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Ingredients:
| | PUMPKIN FILLING | | 3
| cup | Diced butternut pumpkin | | 2
| tbsp | Pougouri (coarse burghul) | | 1
| med | Onion, chopped | | 1/4
| cup | Peanut or corn oil | | 1/2
| tsp | Ground cinnamon | | 1
| pinch | Ground cloves | | 1 1/2
| tsp | Salt | | | Freshly ground black pepper | | | PASTRY | | 4
| cup | Plain flour | | 1
| pinch | Salt | | 3/4
| cup | Peanut or corn oil | | 1/2
| cup | Cold water | | 3
| tsp | Lemon juice | | | Beaten egg & milk for glaze |
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Procedures:
| 1 | Makes: 30 oven temperature: 200 c (400°F) reducing to 180 c (350°F) cooking time: 30 minutes peel pumpkin, remove seeds and cut into 5 mm (?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 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 |
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