Kolokotés: Cypriot pumpkin, bulgur, and raisin pies
Cypriot hand pies filled with pumpkin, bulgur, raisins, fennel, cinnamon, and black pepper in olive-oil pastry.
Prep50 min
Cook35 min
Rest60 min
Oven190°C
Servings12
Adapted for the home kitchen from documented Cypriot recipe references
Ingredients
Written for a 30 × 40 cm baking sheet
Units
Temperature
Servings
- 500 g plain flour rounded
- 8 g fine salt rounded
- 100 ml olive oil, for the dough rounded
- 15 ml olive oil, for brushing rounded
- 230 ml water rounded
- 700 g pumpkin, small dice rounded
- 100 g fine bulgur rounded
- 100 g raisins rounded
- 20 g fresh fennel fronds, chopped rounded
- 6 g ground cinnamon rounded
- 2 g black pepper rounded
- 20 g brown sugar rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Rub the 100 ml olive oil into the flour with 3 g of the salt, add the water, and knead briefly to a smooth dough. Cover and rest 45 minutes.
- Mix the pumpkin, bulgur, raisins, fennel, cinnamon, pepper, sugar, and the remaining 5 g salt. Rest 15 minutes so bulgur begins absorbing pumpkin juice.
- Heat the oven to 190°C. Divide dough into twelve balls and roll each to a 16 cm round.
- Add filling to one half, fold into a semicircle, and crimp firmly. Set the pies on a lined baking tray, pierce each once for steam, and brush with the remaining olive oil.
- Bake 30 to 35 minutes until golden and the pumpkin is tender. Cool at least 15 minutes.
Notes
- The sweet-savoury balance of pumpkin, raisin, cinnamon, and pepper is intentional.
- Do not pre-cook the pumpkin; its released juice hydrates the bulgur inside the sealed pie.
Sources consulted
Good with
- Greek salad with sardines
- Koupépia: Cypriot stuffed vine leaves
- Moudjendra: Cypriot lentils, rice, and caramelised onions
Sources consulted
From Christoph Mayer