Torteil Pumpkin

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  • For the dough
  • Wheat flour: 2 cups
  • Egg: 2
  • Salt: 1 teaspoon
  • Water: 2 tablespoons
  • For the filling
  • Pumpkin cabotian: 1 kg, peeled and seeded, chopped
  • Olive oil: 2 tablespoons
  • Garlic: 2 cloves minced
  • Chopped onion: 0,5
  • Salt: the taste
  • Pepper vermel


Pastry: combine all ingredients and knead well. Let the dough rest for 15 minutes and stretch it with a roll. Cut into circles, approximately 13 cm in diameter. Filling: Fry the pumpkin with the rest of the ingredients, until soft. Knead until you get the consistency of mashed potatoes. Let cool and fill in the circles (mass), folding and prensando well the tips. Place in a saucepan with boiling water, and salt, and cook for about 4 minutes. Remove from the water and place in a bowl, adding the sauce of your choice.

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