Kolokotes – Pumpkin and sultana pasties from Cyprus
Olive oil pastry
Ingredients
3 cups wholemeal flour
1 cup plain flour
3 tsp baking powder
½ tsp salt
½ cup olive oil
1 cup water
Method
Sift dry ingredients into a bowl and make a well in the centre. Add the olive oil and mix with your fingers until the mixture feels like crumbs. Slowly add the water and knead the dough until it is firm and pliable. Rest for at least 30 minutes.
Cut pieces the size of walnuts and roll on a floured surface until you have a disc. Repeat with remaining pastry.
Ingredients
3 cups grated pumpkin (butternut)
1 cup sultanas
½ cup coarse burgul
½ cup olive oil
1 tsp cinnamon
1tsp salt
black pepper
Method
In a bowl mix all the ingredients well, cover and set aside for about 4 hours.
Heat oven to 180C. Line a baking tray with baking paper.
Take each piece of pastry and add a heaped tablespoon of mixture to the middle. Moisten the edges of the pastry with water and fold over to form a crescent. Press the edges together and gently make small folds all around to form a sealed edge. Repeat with remaining pastry and filling. Bake pastries until golden (about 30 min). Eat warm or at room temperature.
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