Koloketes (pumpkin Pies)

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 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

Recipe

• 1 peel pumpkin, remove seeds and cut into 5 mm (1/4 inch) dice. measure and place diced pumpkin into a bowl.
• 2 add remaining filling ingredients, stir to combine, cover and leave for 12 hours or overnight.
• 3 sift flour and salt into a mixing bowl, add oil and rub in with fingertips until distributed evenly.
• 4 add water and lemon juice and mix to a firm dough.
• 5 knead lightly, cover and leave to rest for 30 minutes.
• 6 roll out dough thinly (about the thickness of a normal pie crust) and cut into 15 cm (6 inch) rounds.
• 7 take a round of pastry and moisten edges with a little water.
• 8 place a good tablespoonful of filling in center, fold over and press edges to seal well.
• 9 flute edge with fingers or press with tines of fork.
• 10 place finished pies on lightly greased baking trays and glaze tops with an.
• 11 egg beaten with a little milk.
• 12 bake in a hot oven (400 degreed f) for 10 minutes, reduce to moderate (350 degrees f) and bake for further 20 minutes.
• 13 serve hot or cold.