3 c Diced butternut pumpkin
2 tb Pougouri (coarse burghul)
1 md Onion; chopped
1/4 c Peanut or corn oil
1/2 ts Ground cinnamon
1 pn Ground cloves
1 1/2 ts Salt
Freshly ground black pepper
4 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) Cooking time: 30 minutes
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.