Kolokotes - Cypriot Pumpkin Pastries
- Ready In:
- 50mins
- Ingredients:
- 19
- Yields:
-
30 pieces
ingredients
-
Pastry
- 500 gr. flour
- 1 teaspoon salt
- 1⁄2 cup olive oil
- 1 tablespoon wine vinegar
- 1 orange, juiced
- 1⁄2 cup water
-
Filling
- 1 kg pumpkin
- 1 cup rice
- 1⁄2 cup olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 sage leaves, finely chopped
- 1 teaspoon cinnamon
- 4 sprigs fennel, weed finely diced
- 1 cup almonds
- 12 figs, dried
- 1⁄4 cup currants
- 1 teaspoon orange zest
directions
- Peel the pumpkin and remove the seeds and threads and cut it in small cubes of about 1 cm thick.
- Pound the almonds in a mortar and pestle. Place in a bowl and add all the other ingredients mix them. Set aside.
- To make pastry place the flour and salt in a food processor. Mix all the liquids and with the process running drizzle in the liquid until the pastry comes together.
- Turn out onto a floured work surface and lightly knead for 2-3 minutes Cover with damp cloth and rest for 1 hour.
- Preheat oven to 180°C.
- Roll out and cut 10cm circles. Place some filling on pastry and fold over and crimp to seal.
- Place on baking sheet, and bake for 30 minutes.
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RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making