KOLOKOTES Κολοκοτες (Cypriot Savoury Pumpkin Pies)

KOLOKOTES
Κολοκοτες
(Cypriot Savoury Pumpkin Pies)
Loulla’s recipes

Pumpkins came to Europe in the 19th sentry. Kolokotes are a Cypriot specially. These Cypriot Vegan Pies are usually made during the fasting period before Christmas. Seasonally there are plenty of sweet red pumpkins (Γλυκές κολοκύθες) glykes kolokythes available, Buttrnut squash is a very good substitute as it has the same texture and sweeteness and is available throughout the year in UK. If you are lucky enough to live in London you could get from your Greek shops. Kolokotes are virtually unknown outside Cyprus and they are certainly an aquarium taste, in fact I couldn’t stand them when I was young but they seem to have grown on me, perhaps because of the memories they evoke. I believe my grandmother Argyra from Argaki use to make one large Kolokoti (pie) to feed the family,unfortunatelyi do not have her recipe!

Makes 25

For The Filling
2-3 tbsp. olive oil
2 banana shallots, finely chopped
25g (1 ½ oz.) crumbled vermicelli
900g (2 lb)sweet red pumpkin or butternut squash (flesh only)no seeds
1 tsp. of salt, or more to taste
Lots of freshly ground black pepper, to taste
75g (3oz) sultanas or golden raisins
50g (3oz) medium cracked wheat (Bulgur wheat)
1-2 tsp. ground cinnamon
2-3 tbsp. sugar, depending on the sweetens of the pumpkin
Loulla’s recipe
For The Pastry
450g (1lb) strong white flour
225g (8oz) plain white flour
1 tbsp vinegar or lemon juice
1 tsp. baking powder
1 tsp. salt
150ml olive oil
250ml tepid water

Method
Make the filling first-Sauté the shallot gently in olive oil with the vermicelli, until golden, cool.

Chopped squash or pumpkin into very small cubes, if you have a food processor it will make the job easier. Place in a large bowl (not metal) and sprinkle with the salt, pepper, cinnamon, and the remaining ingredients,stir well, taste and adjust seasonin.
Cover and leave in a cool place for up to 4-6 hours or best to leave it overnight. The salt will draw out liquid from the pumpking, which will be absorbed by the vermicelli and cracked wheat.

For the pastry- Place the flour, baking powder and salt into a mixing bowl then add the olive oil,vinegar and rub lightly with your fingertips into fine crumbs. Gradually add enough lukewarm water to make a firm but soft and elastic dough, knead well until smooth, cover and leave to rest for 30min to 1 hour.

Preheat oven to 180c-350f Gas 4.
Divide the dough into 5-6 equal pieces and shape into balls, cover with a cloth.

Roll each ball on a lightly floured surface to about the thickness of a one Pound or Euro coin. You can use a small cup saucer, upside down as a measure to cut them approx. 15cm (6inch) each or any any size you prefer. Roll the discs again to stretch the pastry and place about 2 large tablespoons of for the filling into the centre of each disc-fold over into a half moon,press the edges together and crimp the edges together or seal them with a fork.

Place the pastries on a lightly greased and floured baking tray, or lined with parchment paper brush with olive oil and bake in the preheated oven for 25-30 depending on the size of the pastry’s, or until lightly browned.
Served them warm or cold, they make a great healthy snack.
Loulla Astin recipe.