Kolokotes – Sweet Pumpkin pie thingys!

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With all of this doom and gloom about Covid-19, I wanted to post some recipes that you can actually get the ingredients for! and that, of course, are healthy, tasty, cheap and nutritious. With most people now working from home in the UK we might have a little more time to cook and prepare food (well, I have both kids at home now so not really!) These Cypriot delights are great for during Lent and have definitely grown on me over the years – they are a sweet little parcel with squash, bulgur, sultanas and cinnamon – all good ingredients. The Cypriots know a thing or two about making the most of available ingredients and these are a real Greek/Arabic fusion – delightful! My 5 year old just told me ‘these are soooo good Mum’ little does he know what the ingredients are mwah haha!
**You prepare the filling at least 2 hours before assembling**

3 x cups of finely diced butternut squash
1/2 cup of uncooked bulgur wheat
1 x cup of sultanas
2 x tsp cinnamon
1 x tsp ground cloves
3 x tbsp olive oil
4 x tbsp sugar
1/2 tsp salt
1/2 tsp pepper
1 x tsp nutmeg

For the dough
ready-made puff or shortcrust pastry

4 x cups plain flour
1 x tbsp fresh lemon juice
1/2 cup olive oil
1 x tsp salt
1/2 cup of warm water

If you have the time prepare your filling the night before, if not give the mixture at least 2 hours in the fridge so that that bulgur wheat softens and soaks up the juice of the pumpkin/squash.
Chop the butternut squash into very small cubes (like 5mm) put in a large bowl with all the other ingredients and mix together well, cover with cling film and leave for at least 2 hours.
Set your oven to 190 degrees.
I used shop-bought puff pastry as it has been an intense week and I am tired but next time I am going to try and make my own pastry. (honest guv!)
Roll out your pastry and use a small plate or large cup to cut out as many pastry discs as you can.
Place a teaspoon of the filling mixture into the centre of each disc. Using a pastry brush, lightly wet the edges of the disc of pastry with water, then fold over the pastry to create a half-moon shape, gently but firmly pressing down the edges. Continue until all the pastry has been used.
Now line 2 baking trays with greaseproof paper. Using the top of a fork, press down on the edges of the little pies so that the pastry is firmly pressed together and sealed, then prod each pie on the top with the fork so the steam can escape while cooking. I used oat milk to brush over the top of the little pies.
Now place in the hot oven for 25-30 minutes until the pastry is cooked through and the pies are golden brown.
Remove from the oven when done and set aside to cool. These are wonderful with a cup of coffee in the morning. These set a record in our house and a tray full of small kolokotes was gone in 10 mins!

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