Koloketes (Greek Savory Butternut-Squash Turnovers)






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


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


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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