-PUMPKIN FILLING-
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
-PASTRY-
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.
Yields
30 servings