Empanadico — pumpkin and pine nut pastry

Wash the lemon and peel off thin strips of zest without the white pith. Heat with the water, 45 g oil and 30 g white sugar in a saucepan. Simmer for 5 minutes, then remove the peel. Mix the flour and salt in a bowl. Pour in the hot liquid and stir with a spoon. Once safe to touch, knead until smooth. Cover and rest for 30 minutes.

Use for the recipe: half a lemon (prepare 1 lemon).

While the dough rests, slice the pumpkin very thinly. Mix the brown sugar and cinnamon in a bowl. Heat the conventional oven to 180 °C. Roll the dough into a very thin rectangle between two sheets of baking paper. Remove the top sheet.

Spread half the brown sugar and cinnamon mixture over half the pastry, leaving a border. Add all the pumpkin, 5 g oil, raisins and pine nuts. Sprinkle with the remaining cinnamon sugar. Use the paper to fold the pastry over and press the edges closed. Brush with the remaining 5 g oil and sprinkle with the remaining 10 g white sugar. Cut a few steam slits in the top.

Slide the pastry and its paper onto a baking sheet. Bake for about 25 minutes until golden and the pumpkin tender. Cool on a rack for about 20 minutes before cutting.