Dairy-Free Sopaipillas with Pebre

Ingredients

• 2 cups All-purpose flour
• 1/2 cup Pumpkin puree
• 2 tbsp Vegetable shortening
• 1 tsp Salt
• 1 tsp Baking powder
• 1/2 cup Warm water
• 2 cups Vegetable oil, for frying
• 1 medium Tomato, diced
• 1/4 medium Onion, diced
• 1/4 cup Cilantro, chopped
• 1 small Aji pepper, minced
• 1 clove Garlic, minced
• 1 tbsp Olive oil
• 1 tbsp Red wine vinegar
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Make the Pebre: In a medium bowl, combine tomato, onion, cilantro, aji pepper, garlic, olive oil, red wine vinegar, salt, and pepper. Mix well and set aside to allow flavors to meld.
2. 2Prepare the sopaipillas: In a large bowl, combine flour, pumpkin puree, shortening, salt, and baking powder. Gradually add warm water, mixing until a smooth dough forms. Knead for 2-3 minutes.
3. 3Roll out the dough to about 1/4 inch thickness. Cut into squares or circles.
4. 4Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
5. 5Fry the sopaipillas in batches until golden brown and puffed up, about 2-3 minutes per side.
6. 6Remove with a slotted spoon and drain on paper towels.
7. 7Serve warm with Pebre salsa.

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