Dairy-Free Sopaipillas with Pebre

Ingredients

• 1 cup Pumpkin puree
• 2 cups All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Salt
• 2 tbsp Vegetable shortening
• 1/2 cup Warm water
• 2 cups Vegetable oil
• 1 medium Tomato
• 1/2 small Onion
• 1/4 cup Cilantro
• 1 small Aji pepper
• 2 tbsp Olive oil
• 1 tbsp Red wine vinegar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine pumpkin puree, flour, baking powder, and salt.
2. 2Rub in the vegetable shortening with your fingertips until the mixture resembles coarse crumbs.
3. 3Gradually add warm water, mixing until a dough forms.
4. 4Knead the dough for 5 minutes on a lightly floured surface.
5. 5Roll out the dough to 0.635 cm thickness and cut into circles or squares.
6. 6Heat vegetable oil in a large skillet over medium-high heat.
7. 7Fry the sopaipillas until golden brown on both sides, about 2-3 minutes per side.
8. 8Remove from skillet and drain on paper towels.
9. 9To make the pebre, dice the tomato, onion, cilantro, and aji pepper.
10. 10In a bowl, combine the diced vegetables with olive oil and red wine vinegar. Season with salt and pepper.
11. 11Serve the sopaipillas warm with pebre.

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