If you’ve never tried kolokotes before, this is your sign to make them — these perfectly balanced sweet and savoury pumpkin pies encased in the most delicious homemade pastry 😮‍💨 and if your yiayia’s watching, she’ll definitely approve 🧡

3 hours to prepare | Yields 15 pies

Method

Cut and remove the skin and seeds of a medium pumpkin, and chop it into small cubes to yield approximately 650g. Place the cubes into a large mixing bowl and stir through the olive oil, bulgar wheat and salt. Cover and refrigerate for at least two hours to draw out the pumpkin’s moisture.
Once chilled, stir through the raisins, cinnamon, and sugar, and set aside.
Prepare the dough by first adding the flour, fine semolina, salt and olive oil. Stir this together to form rough “dough crumbs” then slowly incorporate the tepid water, kneading the mixture to form a dough.
Once the dough has homogenised, place it in a standing mixer to knead on a medium speed for 4-5 minutes. Or knead by hand for 8-9 minutes. The dough will be malleable.
Preheat the oven to 180 degrees Celsius fan and set aside two large baking trays with parchment paper. Divide the dough into 15 pieces. Roll one out and place a bowl over it to shape into a circle, and place roughly a tablespoon and a half of the filling in the centre.
Fold the circle in half to form a crescent moon shape and pinch and fold to seal the pie. Repeat this with the remaining dough balls and filling.
Place the pies on the trays lined with parchment paper, and bake for 30-35 minutes until they become lightly golden brown.
Allow them to cool for 10-15 minutes before serving.