1 ¼ cup whole wheat ﬂour
1 ¼ cup all-purpose ﬂour
⅓ cup olive oil
1 ½ teaspoons salt, divided
1 ¼ cups water
1 (2-pound) pumpkin
½ cup dry bulgur wheat
2 tablespoons olive oil
½ cup raisins
1 teaspoon ground cinnamon
½ teaspoon pepper, freshly ground
1 tablespoon chopped fresh fennel
1. Preheat the oven to 350.
2. To make dough for the pies, mix the ﬂours in a large bowl with olive oil and ½ teaspoon salt. Add the water, and knead very well. Shape the dough into seven balls.
3. Cut the pumpkin into small cubes. In a large mixing bowl, combine the pumpkin with the bulgur wheat, 1 teaspoon salt, olive oil, raisins, cinnamon, pepper, and fennel.
4. Roll out each ball of dough into a circle roughly 8 inches in diameter. Put 1/7 of the ﬁlling in the center, and fold the dough over in half, covering the pumpkin mixture and making an empanada-like shape. Secure the pie by pressing and twisting along the edges of the dough. Repeat with remaining balls of dough.
5. Arrange the pies on a baking sheet, covering loosely with foil. Bake for 60 minutes, until golden brown.
Total Fat: 15g (Saturated Fat: 2g)
Sugar: 10g (Added Sugar: 0g)