Ingredients

• 500 gr. flour
• 1 teaspoon salt
• 1/2 cup olive oil
• 1 tablespoon wine vinegar
• 1 orange, juiced
• 1/2 cup water
• 1 kg pumpkin
• 1 cup rice
• 1 tablespoon sugar
• 1/2 teaspoon pepper
• 3 sage leaves, finely chopped
• 1 teaspoon cinnamon
• 4 sprigs fennel, weed finely diced
• 1 cup almonds
• 12 figs, dried
• 1/4 cup currants
• 1 teaspoon orange zest

Instructions

1. Peel the pumpkin and remove the seeds and threads and cut it in small cubes of about 1 cm thick.

2. Pound the almonds in a mortar and pestle. Place in a bowl and add all the other ingredients mix them. Set aside.

3. To make pastry place the flour and salt in a food processor. Mix all the liquids and with the process running drizzle in the liquid until the pastry comes together.

4. Turn out onto a floured work surface and lightly knead for 2-3 minutes Cover with damp cloth and rest for 1 hour.

5. Preheat oven to 180°C.

6. Roll out and cut 10cm circles. Place some filling on pastry and fold over and crimp to seal.

7. Place on baking sheet, and bake for 30 minutes.