Koloketes (Pumpkin Pies)

      3 c  Diced butternut pumpkin           1/2 ts Ground cinnamon
      2 tb Pougouri (coarse burghul)           1 pn Ground cloves
      1 md Onion; chopped                  1 1/2 ts Salt
    1/4 c  Peanut or corn oil                       Freshly ground black pepper
      4 c  Plain flour                       1/2 c  Cold water
      1 pn Salt                                3 ts Lemon juice
    3/4 c  Peanut or corn oil                       Beaten egg & milk for glaze

  Makes: 30 Oven temperature: 200 C (400 F) reducing to 180 C (350 F)
  Cooking time: 30 minutes

  Peel pumpkin, remove seeds and cut into 5 mm (1/4 inch) dice.
  Measure and place diced pumpkin into a bowl.  Add remaining filling
  ingredients, stir to combine, cover and leave for 12 hours or
  overnight.

  Sift flour and salt into a mixing bowl, add oil and rub in with
  fingertips until distributed evenly.  Add water and lemon juice and
  mix to a firm dough.  Knead lightly, cover and leave to rest for 30
  minutes.

  Roll out dough thinly (about the thickness of a normal pie crust) and
  cut into 15 cm (6 inch) rounds.  Take a round of pastry and moisten
  edges with a little water.  Place a good tablespoonful of filling in
  centre, fold over and press edges to seal well.  Flute edge with
  fingers or press with tines of fork.

  Place finished pies on lightly greased baking trays and glaze tops
  with an egg beaten with a little milk.  Bake in a hot oven for 10
  minutes, reduce to moderate and bake for further 20 minutes.  Serve
  hot or cold.