Pumpkin pasty

Discover the history of pumpkin pasty.

1. Pasty dough

   • 375 g of plain flour
   • 190 g of water
   • 95 g of mild or neutral olive oil
   • 35 g of white sugar
   • 5 g of anise seeds
   • 2 g of orange zest
   • 1 cinnamon stick

   • In a saucepan, mix the water, oil, sugar, anise seeds, orange zest, and the cinnamon stick.
   • Cook over medium heat until it starts to boil and the sugar completely dissolves.
   • Then, turn off the heat, cover, and leave to infuse for about 20 minutes.
   • After that, place the flour in a bowl and pour the prepared mixture through a sieve over the flour.
   • Next, mix everything well until achieving a smooth, uniform dough with no lumps.
   • Leave to rest for at least 20 minutes.

2. Pumpkin Filling

   • 500 g of pumpkin
   • 500 g of water
   • 250 g of white sugar

   • Start by preparing the pumpkin. Cut, peel, and chop the pumpkin into pieces about 3 cm wide.
   • Using a mandoline, slice the pieces into sheets 2 mm thick.
   • Then, in a large saucepan or skillet, mix the water and sugar, and heat over medium heat until it starts to boil and the sugar completely dissolves.
   • Next, add the pumpkin slices and simmer gently without letting the water boil for 60 minutes.
   • Afterwards, turn off the heat, carefully remove the pumpkin slices with a slotted spoon, and place them on absorbent paper to remove excess water.
   • Set aside until they cool completely.

3. Assembly

   • 50 g of raisins
   • 30 g of pine nuts
   • 30 g of white sugar
   • 20 g of rum
   • 3 g of ground cinnamon

   • Start by mixing the raisins with the warm rum for about 15 minutes to hydrate them.
   • Meanwhile, divide the pastry dough into two equal parts and roll them out on baking paper into discs 3 mm thick and approximately 30 cm in diameter.
   • Then, mix the sugar with the cinnamon and sprinkle half over one of the pastry discs, leaving 1 cm of the edge clear.
   • Now, evenly spread the pumpkin slices over the disc, leaving the edge free.
   • Drain the raisins and scatter them along with the pine nuts, lightly toasted, over the pumpkin.
   • Using water and a pastry brush, dampen the edge of the empanada and carefully place the second pastry disc on top.
   • Using your fingers, press the edge of the empanada to seal it, and decorate as desired by making pleats.
   • Finally, brush the surface of the empanada with a little milk, sprinkle the remaining sugar and cinnamon on top.
   • Poke holes in the centre and eight additional points on the top pastry disc with a skewer, and bake with top and bottom heat at 200ºC for 22 minutes.
   • It’s important to make small openings in the dough when it’s filled with ingredients like pumpkin, as it releases steam during baking, which could break the empanada if it has no escape route.
   • Allow to cool at room temperature and store in a cool, dry place. It’s recommended to wait a few hours after baking before consuming, as the flavour improves. Cover with cling film for storage.

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