Canarian sweet potato pastries

Mix the wine and 200 ml oil in a bowl. Gradually work in 425 g flour. Knead until smooth and pliable. Cover and rest for 30 minutes.

While the dough rests, peel and cut up the sweet potato. Put it in a saucepan, cover with water and bring to the boil. Simmer for about 20 minutes until tender. Drain thoroughly and mash.

Wash the lemon and finely grate the zest without the white pith. Chop the almonds. Heat the sugar with 80 ml water in the saucepan until dissolved. Stir in the mashed sweet potato, zest and almonds. Stir over low heat until thick enough to hold on a spoon. Spread in a dish and cool for about 30 minutes.

Dust the worktop with the remaining 20 g flour. Roll the dough thinly and cut out 10–11 cm circles. Gather and reroll the trimmings until all the dough is used. Divide all the filling between the centres, leaving the edges clear. Brush the edges with the remaining 10 ml water. Fold into half-moons and seal with a fork.

Heat the remaining 750 ml oil in a deep saucepan to about 175 °C, filling the pan no more than halfway. Fry the pastries in small batches, turning them until both sides are golden and the pastry is cooked. Drain on kitchen paper. Leave to cool slightly and dust with icing sugar.