Koloketes

Koloketes

Pumpkin pies

By
From
The Complete Middle Eastern Cookbook
Makes
30
Photographer
Alan Benson

Ingredients

Quantity Ingredient
600g plain flour
pinch salt
185ml peanut oil or corn oil
3 teaspoons lemon juice
1 egg, beaten with a little milk, for glazing

Pumpkin filling

Quantity Ingredient
450g butternut pumpkin, diced
2 tablespoons coarse burghul
1 onion, chopped
60ml peanut or corn oil
1/2 teaspoon ground cinnamon
pinch ground cloves
1 1/2 teaspoons salt
freshly ground black pepper, to season

Method

  1. Start by making the filling. Peel the pumpkin, remove the seeds and cut the flesh into 5 mm cubes. Weigh the diced pumpkin and place in a bowl. Add the remaining filling ingredients, stir to combine, then cover and leave for 12 hours, or overnight.
  2. Sift the flour and salt into a mixing bowl. Rub in the oil with your fingertips until distributed evenly. Add the lemon juice and 125 ml cold water and mix to a firm dough. Knead lightly, then cover and leave to rest for 30 minutes.
  3. Meanwhile, preheat the oven to 200°C.
  4. Roll out the dough thinly — about the thickness of a normal pie crust — and cut into 15 cm rounds. Take a round of pastry and moisten the edge with a little water. Place a good tablespoonful of filling in the centre, fold the pastry over and press the edges well to seal. Flute the edge with your fingers, or press with the tines of a fork. Repeat with the remaining pastry rounds and filling.
  5. Place the pies on lightly greased baking trays and glaze the tops with the beaten egg. Bake for 10 minutes.
  6. Reduce the oven temperature to 180°C and bake the pies for a further 20 minutes. Serve hot or cold.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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