The best delicious Koloketes (pumpkin Pies) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Koloketes (pumpkin Pies) recipe today!
Hello my friends, this Koloketes (pumpkin Pies) recipe will not disappoint, I promise! Made with simple ingredients, our Koloketes (pumpkin Pies) is amazingly delicious, and addictive, everyone will be asking for more Koloketes (pumpkin Pies).
What Makes This Koloketes (pumpkin Pies) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Koloketes (pumpkin Pies).
Ready to make this Koloketes (pumpkin Pies) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
PUMPKIN FILLING
3 c Diced butternut pumpkin
2 tb Pougouri (coarse burghul)
1 md Onion; chopped
1/4 c Peanut or corn oil
1/2 ts Ground cinnamon
1 pn Ground cloves
1 1/2 ts Salt
Freshly ground black pepper
-PASTRY-
4 c Plain flour
1 pn Salt
3/4 c Peanut or corn oil
1/2 c Cold water
3 ts 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 (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 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.
Yields
30 Servings
Leave a Reply