Kolokotes (Pumpkin and Bulgur Pies)

For the Dough

• • 8 Village Flour
• • A little salt
• • 2 Baking powder
• • 1/2 Olive oil
• • A little Vinegar
• • 3 Lukewarm water

For the Filling

• • 8 Red pumpkin (squash), peeled and cubed
• • 1 Coarse bulgur wheat (pourgouri)
• • 2 Cinnamon
• • 1 Black pepper
• • 1 Sugar
• • 1 Olive oil
• • 1 Raisins
• • A little Salt

For the Filling:

1. 1. Peel the pumpkin and cut it into small cubes.
2. 2. Place it in a bowl and add all the remaining ingredients, then mix well.
3. 3. Set aside.

For the Dough:

1. 1. Place the flour and olive oil in a bowl and mix until the oil is fully incorporated into the flour.
2. 2. Add all the remaining dough ingredients and knead until you have a soft, fluffy dough. Cover the dough and let it rest in the fridge for 1 hour.
3. 3. Divide the dough into small balls and roll it out using a pasta machine, first on the thickest setting and then on the thinnest setting (2). Alternatively, roll out small round flatbreads.
4. 4. Place the filling onto the dough and carefully close the kolokotes. Arrange the kolokotes on a baking tray lined with parchment paper.
5. 5. Bake in a preheated oven at 160°C (320°F) for 60 minutes, until golden brown.