Roast Pumpkin, Prosciutto & Mozzarella Panzerotti

Combine the flour, salt, oil and yeast in a bowl and slowly work in the water to form a soft dough.

Turn out onto a work surface and knead the dough until smooth.

Return to the bowl, cover and allow to prove for at least 1 hour.

Knock back the dough with your fist and cut into 4 equal parts. Roll each into a ball, and then use a rolling pin to, roll each ball into a circle about 15cm in diameter.

Divide the pumpkin between the four discs, and top with 1½ slices of prosciutto, the mozzarella and 2 basil leaves.

Fold the pastries in half to form semi circles and press the edges down with your fingers or a fork.

Heat the oil in a saucepan to 180°C and deep-fry the panzarotti one at a time until they are golden and crisp. Drain on paper towel and serve hot.