Sopaipillas con Pebre (Dairy-Free)

Ingredients

• 1 cup Pumpkin puree
• 2 cups All-purpose flour
• 2 tbsp Vegetable shortening
• 1 tsp Salt
• 2 cups Vegetable oil
• 1 medium Tomato
• 1/2 medium Onion
• 1/4 cup Cilantro
• 1 small Aji Verde (Green chili)
• 2 tbsp Lemon juice
• 1 tbsp Olive oil

Instructions

1. 1In a large bowl, combine the 1 cup of pumpkin puree, 2 cups of all-purpose flour, 2 tablespoons of vegetable shortening, and 1 teaspoon of salt. Mix with your hands or a sturdy spoon until a cohesive dough forms.
2. 2Turn the dough out onto a lightly floured surface. Knead the dough for 5 minutes until it is smooth and elastic. Cover the dough with the bowl and let it rest for 10 minutes.
3. 3Roll out the dough on the lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter or a knife to cut the dough into circles. You should have several sopaipilla shapes.
4. 4Pour the 2 cups of vegetable oil into a large skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C). The oil is ready when a small piece of dough sizzles immediately upon contact.
5. 5Carefully place a few sopaipilla circles into the hot oil, ensuring not to overcrowd the skillet. Fry for 2-3 minutes per side, or until they are puffed up and golden brown. Use tongs to remove the sopaipillas from the oil and place them on a plate lined with paper towels to drain.
6. 6While the sopaipillas are frying or draining, prepare the pebre. Finely dice the 1 medium tomato, 1/2 medium onion, and 1/4 cup of cilantro. Mince the 1 small aji verde (green chili), removing seeds if you prefer less heat. Place all these ingredients into a medium bowl.
7. 7Add the 2 tablespoons of lemon juice and 1 tablespoon of olive oil to the bowl with the diced vegetables. Mix everything together well. The pebre is ready when all ingredients are combined.
8. 8Serve the warm sopaipillas immediately with the fresh pebre salsa spooned over the top.

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