We enjoyed these on a drizzly day in a small cafe in the Mapuche village of Curarrehue, Chile. Ours were served with marmalade, but they are just as good plain and warm from the fryer.
Sopaipillas
Servings: 20 sopaipillas
Ingredients
- 1 cup pumpkin puree
- 3 Tbsp. butter or margarine (melted)
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. salt
- 3 Tbsp. Vegetable shortening or oil (for frying)
Instructions
- Combine the flour, baking powder and salt.
- Add pumpkin and melted butter. Mix (with a stand mixer or food processor) until a smooth dough forms.
- Knead on a lightly floured board until the dough is soft and no longer sticky. Cover dough with a cloth and let it rest for about 20 minutes.
- Roll dough on a floured board to about 1/4" thickness. Cut into rounds with a cookie cutter or overturned cup. Pierce each sopaipilla with a fork.
- Heat oil in a deep saucepan. Drop a small piece of dough into the oil. The oil is ready when the "test" dough begins to fry.
- Drop 3-4 sopaipillas into the hot oil. Cook approximately 2 minutes or until one side is slightly browned. Turn over and cook the other side.
- Remove from the oil to a plate lined with paper towels. Serve immediately.