Koloketes Pumpkin Pies Food

KOLOKETES (PUMPKIN PIES)

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.

KOLOKOTES - CYPRIOT PUMPKIN PASTRIES

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.