Sopaipillas
Small fried pumpkin discs, golden and pillowy, served hot with a sharp coriander and chilli pebre sauce.
Photo: E4024 · CC BY-SA 4.0
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
- Steam the squash, mash it and let it cool in a sieve to drain; a wet purée gives a dough you cannot work with.
- Mix the warm purée with the oil and salt, then work in the flour and baking powder until you have a supple, non-sticky dough.
- Knead for 5 minutes on a lightly floured surface, then rest for 20 minutes under a cloth.
- Make the pebre by stirring together the tomatoes, red onion, coriander, chilli, vinegar, olive oil and a good pinch of salt.
- Roll the dough out to 5 mm, cut 8 cm discs and prick each one two or three times with a fork so they do not balloon.
- Heat the oil to 180°C and fry the sopaipillas for 2 minutes a side, until golden and blistered.
- Drain on kitchen paper and serve hot with the pebre.
In Santiago sopaipillas appear on street corners the moment the rain starts. How much flour you need depends on how wet your squash is, so add it gradually rather than all at once.
