1. Peel the pumpkin and cut it into small cubes. Place it in a bowl and add the salt. Leave it in the fridge for 2-3 hours or overnight. Stir it occasionally so it releases its liquids.
For the Dough:
1. Place the flour in a bowl and add the salt and baking powder, then mix. Next, add the oil and 'rub it in' (ryziázoume). That is, rub it with your palms until coarse crumbs form. Add the orange juice and knead. Then, gradually add the water because the dough might not need all of it. Knead well and shape the dough into a ball. Score the top with a cross and cover it. Let it 'rest' for 1 hour.
Preparation:
1. Place the pumpkin in a sieve to drain. Put it in a bowl and add the pepper, cinnamon, sugar, raisins, coarse wheat groats, and olive oil. Mix very well.
Take a piece of the dough, form it into a log, and cut it into small pieces (about 80gr each), depending on how big you want your Kolokotes to be. Roll it out into a thin round sheet (the dough is very soft, and if the sheet isn't thin, the Kolokotes will be too thick when baked).
Place 2 to 2 ½ spoonfuls of filling in the center of the sheet (do not spread it so that our Kolokotes turn out tall). Then, bring the top sheet over to meet the bottom, leaving a tiny margin all around to create a nice edge. With your index finger, bring the bottom edge up and press to secure it. If you can't manage this, use a fork.
Place parchment paper on a baking tray and arrange the Kolokotes on top, leaving 2-3 centimeters of space between them. Bake in a preheated oven at 180°C for 35 minutes or until golden brown. When you take them out of the oven, brush their surface with a little olive oil to make them 'shine'.
