Koloketes (Greek Savory Butternut-Squash Turnovers)
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Ingredients
Pumpkin filling
| 3 cups | diced butternut pumpkin | | 2 tbsp. | coarse bulgur | | 1 | md. onion, chopped | | 1/4 cup | peanut or | | corn oil | | 1/2 tsp. | ground cinnamon | | 1 dash | ground cloves | | 1-1/2 tsp. | salt | | Black pepper, freshly ground |
Pastry
| 4 cups | all-purpose flour | | 1 dash | salt | | 3/4 cup | peanut or | | corn oil | | 1/2 cup | cold water | | 3 tsp. | lemon juice | | Beaten egg and milk for glaze |
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Instructions
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 200°C (400°F) oven for 10 minutes; reduce to 180°C (350°F) and bake for further 20 minutes. Serve hot or cold.
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