Sopaipillas

Method

1. Put 150 g of peeled, diced pumpkin in a small saucepan, cover with lightly salted water and simmer over medium heat for about 20 minutes, until a knife slides through with no resistance.
2. Drain the pumpkin thoroughly and return it to the dry pan over low heat for a minute to steam off any water — wet purée means a greasy sopaipilla. Mash it completely smooth, beat in 15 g of lard while the purée is still hot, then leave to cool to lukewarm.
3. Sift 120 g of plain flour with 0.5 tsp of baking powder and 0.25 tsp of salt over the purée and bring it together with your hands. Knead on the worktop for 5 minutes to a soft, smooth, slightly tacky dough, adding only a dusting of flour if it sticks. Cover and rest 15 minutes.