Chilean Sopaipillas with Pebre Sauce

Magdalena Casanueva, Grad Partner

Chile

Ingredients:

For the Sopaipillas: ½ can Pumpkin puree 2 cups Flour 2 tbsp Baking powder 1 tsp Fine salt 3 tbsp Vegetable shortening, margarine or butter, melted

For the Pebre sauce: (for 5 people) ¼ White or Yellow Onion chopped very small 2 cups Cilantro leaves 1 to 2 Tomatoes 1 tbsp Red wine vinegar 1 tbsp Oil Salt

Instructions:

For the Sopaipillas: 1. Place the flour, baking powder and salt in the food processor and pulse a few times to mix, add the remaining ingredients and pulse until a dough forms, should be smooth and pliable. 2. Roll into a floured counter until the desired thickness; I liked thin, 1/2 cm. more or less or 1/4 in. 3. Fry for 2-3 minutes per side. They should be golden brown. 4. Serve warm.

For the Pebre sauce: 1. Chop the onion finely, can be placed in boiling water for 10 minutes, then wash with cold water to soften. 2. Cut tomato into 4 and discard the seeds, chop the rest into small cubes. 3. It is better rested in the refrigerator for a couple of hours.