Dairy-Free Sopaipillas with Pebre
Sopaipillas are a delicious and comforting Chilean snack or side dish. This recipe makes them dairy-free and serves them with a vibrant Pebre salsa for a flavorful lunch.
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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 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.
- 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.
- 3Roll out the dough to about 0.635 cm thickness. Cut into squares or circles.
- 4Heat vegetable oil in a large pot or deep fryer to 175°C.
- 5Fry the sopaipillas in batches until golden brown and puffed up, about 2-3 minutes per side.
- 6Remove with a slotted spoon and drain on paper towels.
- 7Serve warm with Pebre salsa.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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