For the Filling:
Clean and dice the pumpkin into small cubes. Place the diced pumpkin in a bowl and add the salt. Let it sit for 2-3 hours or overnight in the refrigerator to draw out the liquid, stirring occasionally. Once ready, drain the pumpkin in a colander.

For the Dough:
In a large bowl, mix the flour, salt, and baking powder. Add the sunflower oil and rub the mixture between your palms until it resembles coarse crumbs. Slowly add the orange juice and start kneading. Gradually pour in the warm water, kneading until a soft, elastic dough forms (you may not need all the water). Shape the dough into a ball, cover, and let it rest for 1 hour.

Preparation of the Filling:
In a large bowl, combine the drained pumpkin with black pepper, cinnamon, sugar, raisins, oatmeal, and olive oil. Mix thoroughly.

Shaping the Pastries:
Take a portion of the dough and roll it into a long stick. Cut into small pieces, about 80g each, depending on the size you want for your pumpkin pastries. Roll each piece into a thin, round sheet. The dough should be thin, as it will puff up during baking.

Place 2-2 ½ tablespoons of filling in the center of each sheet. Fold the top part of the dough over the filling and bring the bottom edges up, pressing the dough together to seal the edges. You can pinch the edges with your fingers or press with a fork for a decorative finish.

Baking:
Line a baking tray with non-stick paper and arrange the pastries on it, leaving a 2-3 cm gap between them. Preheat the oven to 180°C. Bake the pastries for 35 minutes, or until golden brown. Once out of the oven, brush their surface with a little olive oil to give them a nice shine.

Serve and enjoy!