Clarinhas de Fão

Step 1: Mix the 9 oz plain flour and 1 pinch salt in a bowl, add the 1 ⅜ oz unsalted butter, 1 egg and most of the ¼ cup warm water and bring together into a soft, smooth dough, adding the rest of the water if it feels dry. Knead for 5 minutes, wrap and rest for 30 minutes.

Step 2: Meanwhile, warm the 10 ½ oz chila jam or thick pumpkin jam in a small pan over a low heat, then stir in the 3 egg yolks and 1 oz ground almonds. Cook, stirring constantly, for 6–8 minutes until it thickens, bubbles slowly and pulls away from the base of the pan. Spread on a plate to cool.

Step 3: Roll the dough out very thinly, about 2 mm, on a floured surface and cut 10 cm rounds with a cutter or saucer. Re-roll the trimmings once.

Step 4: Put a heaped teaspoon of filling on one half of each round, brush the edge with water, fold over and press the edges hard with a fork to seal. Any gap will open in the oil.

Step 5: Heat the 4 ¼ cups sunflower oil in a deep pan to 350°F. Fry the pastries 3 or 4 at a time for 2–3 minutes, turning once, until puffed, blistered and pale gold.

Step 6: Drain briefly on kitchen paper, then roll in the 2 ⅞ oz caster sugar, mixed with 1 tsp ground cinnamon if using, while still warm. Best eaten the same day.