Recipe - Koloketes (Pumpkin Pies)

PUMPKIN FILLING
3 cup Diced butternut pumpkin
2 tablespoon Pougouri (coarse burghul)
1 md Onion; chopped
One fourth cup Peanut or corn oil
One half teaspoon Ground cinnamon
1 pn Ground cloves
1 One half teaspoon Salt
Freshly ground black pepper

PASTRY
4 cup Plain flour
1 pn Salt
Three fourths cup Peanut or corn oil
One half cup Cold water
3 teaspoon Lemon juice
Beaten egg & milk for glaze

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 (One fourth inch) dice. Measure and
place minced 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 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.

From: "The Complete Middle East Cookbook" by Tess Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini