Torta de la Virgen

• 750 g pastry flour
• 250 g all-purpose flour
• 20 g salt
• 75 ml olive oil
• 75 g lard
• 100 g sugar
• 50 g pressed yeast
• 2 eggs
• 350 ml water
• Grated rind of one orange
• Cinnamon
• Aniseed

Mix the flour together, place in a bowl and open a hollow in the centre. Dilute the yeast in warm water. Mix all the other ingredients, add the yeast and pour the mixture into the hollow in the flour. Knead. 

When all the ingredients have been well mixed, allow the dough to rise for 10 minutes. 

Now the dough is ready to make the pastry. You can also make several smaller pastries instead of one large one. 

It can be made with or without a filling. To make without a filling, roll out the dough and pinch the edges so they overlap and seal them along the inside. To do this, take one of the edges sticking out from the previous pinch, dampen it with water and turn it inwards, pinching to seal it. Continue the process all around the edges. Pierce the top of the dough lightly with a fork. Leave it to rise for 10 minutes. 

To make a filling, cut the dough into two halves, one slightly smaller than the other. Roll out the larger half to use as the base, and coat it with a layer of filling, which can be chocolate, custard or spaghetti squash jam. Roll out the smaller half and place it on top of the filling. Close the edges by pressing them gently with a fork and allow to rise for 10 minutes. 

Paint the dough with beaten egg and bake in a pre-heated oven at 180 ºC for 10 minutes. Remove the pastry from the oven and paint it with beaten eggs again. Sprinkle the top with sugar and return to the oven to bake for another 10 minutes. 

Remove from the oven and cool before serving.