Koloketes-Pumpkin-Pies

This Greek dessert features Pougouri (coarse burghul, Onion; chopped, Peanut or corn oil, Ground cinnamon, Ground cloves. It delivers aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking

Cuisine: Greek

Courses: Desserts

Difficulty: Beginner

Servings: 30

Calories: 242.4

Dietary: Vegetarian

Description

This Greek dessert features Pougouri (coarse burghul, Onion; chopped, Peanut or corn oil, Ground cinnamon, Ground cloves. It delivers aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

2 tablespoons Pougouri (coarse burghul)
1 md Onion; chopped
1/4 cups Peanut or corn oil
1/2 teaspoons Ground cinnamon
1 pn Ground cloves
1 1/2 teaspoons Salt

Directions

1
Freshly ground black pepperPASTRY4 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)
2
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
3
Diced butternut pumpkin

Nutrition Facts

Servings 30

Amount Per Serving
Calories 242.4kcal

% Daily Value *
Total Fat 18.5g29%
Saturated Fat 2.9g15%
Cholesterol 20.0mg7%
Sodium 7331.9mg306%
Total Carbohydrate 14.5g5%
Dietary Fiber 1.7g7%
Sugars 5.9g
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, burghul, chopped, cinnamon, cloves, coarse, corn, dessert, greek, ground, koloketes, oil, onion, peanut, pies, pougouri, pumpkin, salt, title, vegan

Read it online: https://www.chefs-mate.com/recipe/koloketes-pumpkin-pies/