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1
Combine the flour, olive oil, and salt in the bowl of a food processor or a large bowl.
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2
Process for about 8 seconds, or mix, until the mixture resembles coarse cornmeal.
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3
Add the egg and water and pulse 6 to 8 times, or mix briskly, until the dough forms a smooth ball.
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4
Remove from the bowl and kneed for a few minutes between the palms of your hands.
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5
Form the dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
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6
Preheat the oven to 400F.
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7
Line a baking sheet with aluminum foil, then grease well with 1 tablespoon of olive oil.
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8
Place the pumpkin chunks skin side down on the sheet, drizzle with 2 tablespoons of the olive oil, and season with 1/2 teaspoon salt.
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9
Bake for about 1 1/2 hours, until the flesh of the pumpkin is very soft when pierced with the tip of a knife or fork.
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10
Let the pumpkin cool on the baking sheet.
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11
Scrape the pumpkin flesh into a large bowl and mash until smooth.
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12
Set aside.
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13
In a small saucepan, bring 1 1/2 cups of water to a boil over a high heat.
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14
Add 1/4 teaspoon of the salt and the rice, reduce the heat to medium-low, and cook until the rice is half-done, about 10 minutes.
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15
Drain and set aside.
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16
Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat.
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17
Add the leeks and cook until they are translucent, but not browned, about 4 minutes.
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18
Transfer to the bowl with the pumpkin, then add the rice, eggs, half the Parmesan, the remaining 1/2 teaspoon salt, and the pepper.
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19
Mix with a wooden spoon, slowly adding the remaining Parmesan, until well blended, 1 to 2 minutes.
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20
Set aside.
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21
Using a pasta machine (ideally), roll out the dough to a 1/16 inch thickness.
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22
Or, on a floured surface, roll out the dough with a floured rolling pin into a rectangle approximately 13 by 22 inches and a 1/16 inch thick.
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23
The dough must be ultra-thin, and this is a challenge if working with a rolling pin; make sure both rolling pin and your work surface are well floured.
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24
Position the dough so that a short side faces you.
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25
Then, filling in the bottom half of the rectangle, spoon 20 walnut-sizes mounds of filling evenly spaced over the dough, 1 1/2 inches apart.
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26
If you are working with a narrower, machine rolled dough rectangle, youll need to make ten rows of two.
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27
If youre working with 13 by 22 inch dough rectangle, make four rows of five mounds.
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28
Moisten the dough slightly around each mound, then carefully lift carefully lift the top half of the dough with a spatula and fold it over the bottom half, making sure the edges for the dough meet on all sizes.
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29
Gently press the dough together around each mound of filling with your fingertips.
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30
Cut the individual purses apart, then press with the tines of the fork to seal.
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31
A slightly easier method of forming the purses practical if you are not adept at working with the dough is to cut the rolled-out dough into 20 individual rectangles approximately 4 1/2 by 2 1/2 inches.
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32
Place a walnut size mound of filling in the center of the right half of each.
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33
Very slightly moisten the edges of each rectangle, then fold the left half over the right and press all four sides closed with the tines of a fork to seal.
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34
If you are not going to cook the purses immediately, place them on a lightly floured baking sheet, cover with plastic wrap, and refrigerate for up to 3 hours.
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35
Just before serving, heat the oil in a large deep frying pan over medium-high heat to between 325 and 350F.
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36
Cook the purses 5 or 6 at a time, turning them once or twice, until they puff up and turn light golden brown, about 2 minutes.
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37
Remove them with a slotted spoon and place on a baking sheet lined with a double layer of paper towels.
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38
Immediately sprinkle with coarse salt.
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39
Serve hot on a warmed platter or in a basket with napkins.
