• 3 cups diced butternut pumpkin
• 2 tablespoons pougouri (coarse burghul) (cracked wheat, any middle eastern grocery store will help you out)
• 1 medium onion; chopped
• 1/4 cup peanut or corn oil
• 1/2 teaspoon ground cinnamon
• pinch of ground cloves
• 1 1/2 teaspoon salt
• freshly ground black pepper

• 4 cups plain flour
• pinch of salt
• 3/4 cup corn or peanut oil
• 1/2 cup cold water
• 3 teaspoons lemon juice
• beaten egg; milk for glaze

Peel pumpkin, remove seeds and cut into 1/4 inch cubes.  
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 6 inch rounds. 
Take a round of pastry and moisten edges with a little water.  
Place a good tablespoonful of filling in center, 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 400 F for 10 minutes, reduce to moderate  350 F and bake for further 20 minutes.  Serve hot or cold.

Yield: 30 servings