Koloketes (Pumpkin Pies) Recipe

Name: Koloketes (Pumpkin Pies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups diced butternut pumpkin; 2 tbsp. pougouri (coarse burghur); 1 md. onion, chopped; 1/4 cup peanut; corn oil; 1/2 tsp. ground cinnamon; 1 dash ground cloves; 1-1/2 tsp. salt; Black pepper, freshly ground; 4 cups plain flour; 1 dash salt; 3/4 cup peanut; corn oil; 1/2 cup cold water; 3 tsp. lemon juice; Beaten egg and milk for glaze

Servings: persons

3 cups diced butternut pumpkin
2 tbsp. pougouri (coarse burghur)
1 md. onion, chopped
1/4 cup peanut
corn oil
1/2 tsp. ground cinnamon
1 dash ground cloves
1-1/2 tsp. salt
Black pepper, freshly ground
4 cups plain flour
1 dash salt
3/4 cup peanut
corn oil
1/2 cup cold water
3 tsp. lemon juice
Beaten egg and milk for glaze

1
Peel pumpkin, remove seeds and cut into 5-mm.
2
(1/4-inch) pieces.
3
Measure and place diced pumpkin into a bowl.
4
Add remaining filling ingredients, stir to combine, cover and leave for 12 hours or overnight.
5
Sift flour and salt into a mixing bowl; add oil and rub in with fingertips until distributed evenly.
6
Add water and lemon juice and mix to a firm dough.
7
Knead lightly; cover and leave to rest for 30 minutes.
8
Roll out dough thinly (about the thickness of a normal pie crust) and cut into 15-cm.
9
(6-inch) rounds.
10
Take a round of pastry and moisten edges with a little water.
11
Place a good tablespoonful of filling in centre; fold over and press edges to seal well.
12
Flute edge with fingers or press with tines of fork.
13
Place finished pies on lightly greased baking trays and glaze tops with an egg beaten with a little milk.
14
Bake at 200C (400F) for 10 minutes; reduce to 180C (350F) and bake for a further 20 minutes.
15
Serve hot or cold.

2010

kcal

Calories

169

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups diced butternut pumpkin, 2 tbsp. pougouri (coarse burghur), 1 md. onion, chopped, 1/4 cup peanut, and more.

Yes, Koloketes (Pumpkin Pies) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Koloketes (Pumpkin Pies)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions