Dairy-Free Chilean Sopaipillas with Pebre

Ingredients

• 2 cups All-purpose flour
• 0.5 cup Pumpkin puree
• 2 tbsp Vegan shortening
• 1 tsp Baking powder
• 0.5 tsp Salt
• 0.5 cup Warm water
• for frying as needed Vegetable oil
• 1 medium Tomato
• 0.5 small Onion
• 0.25 cup Cilantro
• 1 small Green chili
• 1 tbsp Olive oil
• 1 tbsp Red wine vinegar
• to taste as needed Salt
• to taste as needed Pepper

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour, the 0.5 cup of pumpkin puree, the 2 tablespoons of vegan shortening, the 1 teaspoon of baking powder, and the 0.5 teaspoon of salt.
2. 2Gradually add the 0.5 cup of warm water to the bowl, mixing with your hands until a smooth dough forms. Turn the dough out onto a lightly floured surface and knead it gently for about 1 minute until it is cohesive.
3. 3Roll the dough out evenly to about 1/4 inch thickness. Use a knife or a round cutter to cut the dough into your desired shapes, such as circles or squares.
4. 4Pour enough vegetable oil into a large skillet to reach a depth of about 1 inch. Heat the vegetable oil over medium heat until it reaches 350°F (175°C).
5. 5Carefully place a few of the cut dough shapes into the hot oil, being careful not to overcrowd the skillet. Fry for 2-3 minutes per side, or until the sopaipillas are puffed up and golden brown. Use a slotted spoon to remove them from the skillet and place them on a plate lined with paper towels to drain.
6. 6While the sopaipillas are frying, prepare the pebre. Finely chop the 1 medium tomato, the 0.5 small onion, the 0.25 cup of cilantro, and the 1 small green chili.
7. 7In a medium bowl, combine the chopped tomato, onion, cilantro, and green chili. Add the 1 tablespoon of olive oil, the 1 tablespoon of red wine vinegar, and salt and pepper to taste. Stir everything together well.
8. 8Serve the warm sopaipillas immediately with the prepared pebre on the side.

Substitutions

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