Pastel Cordobes

Ingredients:

500 grams (1 lb.) flour
100 grams (3½ oz.) shortening
300 grams (10½ oz.) butter
A scant ½ liter (7 oz.) water
A small squirt of vinegar
One teaspoon salt
2 beaten eggs
500 grams (1 lb.) cabello de angel (grated candied pumpkin)
Sugar
Cinnamon

Preparation:

Knead the flour, water, vinegar, shortening and salt into a homogeneous dough, adding the water gradually to make sure it does not become too soft or liquid. Roll the dough out with a rolling pin and spread the butter evenly on top. Then fold it and roll it again like a puff pastry. Repeat six times. Divide into two equal parts and roll them out into two rounds. Cover one round with the grated pumpkin. Place the other round on top. Painting the edges with a little of the beaten egg, pinch to seal the two rounds together with a braided effect. The two layers together should be no more than two to three centimeters (1 in.) thick. Put it in a preheated oven at 250 degrees Celsius (475° F) for 35 minutes. Just before it is done, dab the crust with the rest of the beaten egg and sprinkle sugar and cinnamon on top. Serve hot or cold.

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