Ingredients for Koloketes Pumpkin Pies
- Butternut Pumpkin
- Onion
- Peanut Oil
- Ground Cinnamon
- Ground Cloves
- 5g salt
- Fresh Ground Black Pepper
- Plain Flour
- Cold Water
- 1 tbsp lemon juice
- 1 egg
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How to Make Koloketes Pumpkin Pies
- Peel and deseed 1kg pumpkin. Cut into 5mm dice.
- Place diced pumpkin in a large bowl.
- Add the remaining filling ingredients (see below). Stir well to combine. Cover and refrigerate for 12-24 hours.
- In a separate bowl, sift together 300g all-purpose flour and 5g salt.
- Add 150ml olive oil and rub into the flour mixture using your fingertips until it resembles breadcrumbs.
- Gradually add 100ml ice water and 1 tbsp lemon juice, mixing until a firm dough forms.
- Knead lightly for 2 minutes. Cover and let rest for 30 minutes.
- Roll out the dough thinly and use a 15cm cutter to create circles.
- Moisten the edges of each pastry circle with a little water.
- Place a generous tablespoon of filling in the center of each circle.
- Fold the pastry over to form a half-moon shape, and press the edges firmly to seal.
- Crimp the edges with a fork or your fingers.
- Place the pies on lightly greased baking trays.
- Whisk together 1 egg and 1 tbsp milk. Brush the tops of the pies with the egg wash.
- Bake in a preheated oven at 200°C (400°F) for 10 minutes.
- Reduce the oven temperature to 180°C (350°F) and bake for a further 20 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
12g
Carbs
9g
