These are a traditional Chilean snack, eaten during winter time, especially when it rains. It is typical to arrive home after walking through the rainy streets of Santiago and sit down to have a cup of tea and eat a couple of sopaipillas – They are much nicer when hot. You can eat them sweet with honey or manjar, ketchup or mustard, but we like them best with pebre, a mix of tomato, onion, garlic & fresh herbs! Enjoy!
What you need
• 1 cup of cooked slightly cooled pumpkin
• 3 tablespoons of butter
• 1 teaspoon of salt
• 1 teasponn baking powder
• 2 cups of flour (we used wholemeal…)
• 1/2 cup of hot water or milk
• 1 tablespoon of cinnamon (optional)
• the zest from an orange (optional)
What to do
Pre-heat your oven to 180C
Mix the flour, cinnamon, zest, baking powder and salt in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended.
Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
Place several of the dough circles onto baking tins and bake until golden brown (10-15mins) cooking in batches as space allows. You could alternatively fry in veg oil.