Cypriot
Kolokotes
Cypriot pumpkin and bulgur pies
Cypriot hand pies filled with pumpkin, bulgur, raisins, fennel and warm spice.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Cypriot cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Kolokotes
Ingredients
Main
Method
- 1
Knead flour, olive oil and water into a supple dough and rest.
- 2
Mix pumpkin with bulgur, raisins, fennel, cinnamon and salt.
- 3
Roll and cut dough rounds, fill generously and crimp into half-moons.
- 4
Bake at 190°C until the pastry is golden and the pumpkin tender.
Kolokotes are Cypriot pumpkin-and-bulgur hand pies whose sweet-savoury filling often includes raisins and fennel.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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