Koloketes Pumpkin Pies Recipes

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KOLOKETES (PUMPKIN PIES)



Koloketes (Pumpkin Pies) image

Found online; posting for ZWT6 (Greece/Cyprus) **Filling sitting overnight not included in prep/cooking time**

Provided by AZPARZYCH

Categories     For Large Groups

Time 1h15m

Yield 30 pies, 15 serving(s)

Number Of Ingredients 13

3 cups diced butternut pumpkin
1 medium onion, chopped
1/4 cup peanut oil or 1/4 cup corn oil
1/2 teaspoon ground cinnamon
1 pn ground cloves
1 1/2 teaspoons salt
fresh ground black pepper
4 cups plain flour
1 pn salt
3/4 cup peanut oil or 3/4 cup corn oil
1/2 cup cold water
3 teaspoons lemon juice
beaten egg, & milk for glaze

Steps:

  • 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 center, 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 (400 degreed F) for 10 minutes, reduce to moderate (350 degrees F) and bake for further 20 minutes.
  • Serve hot or cold.

Nutrition Facts : Calories 264.8, Fat 14.8, SaturatedFat 2.5, Sodium 234.7, Carbohydrate 29.6, Fiber 1.6, Sugar 1.1, Protein 3.8

KOLOKOTES - CYPRIOT PUMPKIN PASTRIES



Kolokotes - Cypriot Pumpkin Pastries image

Make and share this Kolokotes - Cypriot Pumpkin Pastries recipe from Food.com.

Provided by Coasty

Categories     Pie

Time 50m

Yield 30 pieces

Number Of Ingredients 19

500 gr. flour
1 teaspoon salt
1/2 cup olive oil
1 tablespoon wine vinegar
1 orange, juiced
1/2 cup water
1 kg pumpkin
1 cup rice
1/2 cup olive oil
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
3 sage leaves, finely chopped
1 teaspoon cinnamon
4 sprigs fennel, weed finely diced
1 cup almonds
12 figs, dried
1/4 cup currants
1 teaspoon orange zest

Steps:

  • Peel the pumpkin and remove the seeds and threads and cut it in small cubes of about 1 cm thick.
  • Pound the almonds in a mortar and pestle. Place in a bowl and add all the other ingredients mix them. Set aside.
  • To make pastry place the flour and salt in a food processor. Mix all the liquids and with the process running drizzle in the liquid until the pastry comes together.
  • Turn out onto a floured work surface and lightly knead for 2-3 minutes Cover with damp cloth and rest for 1 hour.
  • Preheat oven to 180°C.
  • Roll out and cut 10cm circles. Place some filling on pastry and fold over and crimp to seal.
  • Place on baking sheet, and bake for 30 minutes.

Nutrition Facts : Calories 145.4, Fat 9.8, SaturatedFat 1.2, Sodium 171.6, Carbohydrate 14, Fiber 1.6, Sugar 5.6, Protein 2

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