Kolokotes / Pumpkin Pies

These Cypriot, vegan pies are usually made during the fasting period before Christmas, when there are plenty of sweet red pumpkins available. Butternut squash is a very good substitute as it has the same texture and sweetness and is available throughout the year in the UK. If you live in London, you can get them from the Greek/Cypriot greengrocers.
Kolokotes are certainly an acquired taste, in fact, I couldn’t bear them when I was young, but they seem to have grown on me, perhaps because of the memories they evoke.

Ingredients (makes 25):

For the filling:
4 tbsp olive oil
2 shallots, finely chopped
25g crumbled vermicelli
700g sweet red pumpkin or butternut squash (flesh only)
½ tsp of salt
Lots of ground black pepper
75g-80g sultanas or raisins
50g (3oz) cracked wheat (Bulgur wheat)
1 tsp ground cinnamon
A pinch of mixed spices
2-3 tbsp sugar, depending on the sweetness of the pumpkin

For the pastry:
500g strong white flour
225g plain white flour
2 tsp baking powder
1 tsp salt
150ml olive oil
250ml tepid water, approx

Method:
Sauté the shallots in olive oil with the vermicelli until golden. Chop the squash or pumpkin into very small dices. Place in a large non-metallic bowl and sprinkle with the salt and pepper. Add the remaining filling ingredients, stir well, cover and leave in a cool place for a few hours or overnight. The salt will draw out liquid from the pumpkin which will be absorbed by the vermicelli and the cracked wheat.
To make the pastry, place the flour, baking powder and salt into a mixing bowl, add the olive oil and rub in lightly with your fingertips into fine crumbs. Add enough lukewarm water to make a firm dough, knead well until smooth, cover and leave to rest for half an hour.
Preheat oven to 180c/350f/gas 4.
Divide the dough into 5 equal pieces and shape into balls. Roll each one on a lightly floured surface to about the thickness of a £1 or €1 coin. You can use an upside down saucer to measure and cut out discs of approximately 15cm (6 inches) each or any size you prefer.
Roll the discs again, then place 2-3 large tablespoons of the filling into the centre of each disc, fold over into a half-moon shape, press together and crimp the edges to seal with the tines of a fork. Place the pastries onto a lightly greased and floured baking tray, brush them with olive oil and bake in a preheated oven for 25-30 minutes, depending on the size of the pastries, or until lightly browned. Do not overcook them!
Serve warm or cold – they make a great healthy snack.
Enjoy!