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Koloketes (Pumpkin Pies)

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“Found online; posting for ZWT6 (Greece/Cyprus) **Filling sitting overnight not included in prep/cooking time**”
READY IN:
1hr 15mins
SERVES:
15
YIELD:
30 pies
UNITS:
US

Ingredients Nutrition

Directions

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

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