---------- Recipe via Meal-Master (tm) v8.02
  Categories: Ethnic, Appetizers, Vegetarian
       Yield: 30 servings
 ------------------------------PUMPKIN FILLING------------------------------
       3 c  Diced butternut pumpkin
       2 tb Pougouri (coarse burghul)
       1 md Onion; chopped
     1/4 c  Peanut or corn oil
     1/2 ts Ground cinnamon
       1 pn Ground cloves
   1 1/2 ts Salt
            Freshly ground black pepper
       4 c  Plain flour
       1 pn Salt
     3/4 c  Peanut or corn oil
     1/2 c  Cold water
       3 ts Lemon juice
            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.
                    From: “The Complete Middle East Cookbook” by Tess Mallos
                    ISBN: 1 86302 069 1
                    Typed for you by Karen Mintzias