Sopaipillas

Dough

• pumpkin300 g
• plain flour400 g
• baking powder1 tsp
• salt¾ tsp
• butter60 g

Pebre

• tomatoes2
• onions½
• coriander1 bunch
• ají verde or green chilli1
• red wine vinegar1 tbsp
• vegetable oil1 tbsp
• salt¼ tsp

Deep-frying

• vegetable oil1 l

Dough

1. 01

   Peel and deseed the pumpkin, cut it into chunks and boil until soft. Drain well, keeping a little of the cooking water, and mash smooth. Cool until warm.

2. 02

   Melt the butter. Mix the flour, baking powder and salt, add the pumpkin and melted butter, and knead into a soft dough. Add a little of the cooking water if dry. Rest for 15 minutes.

Pebre

3. 03

   While the dough rests, finely chop the tomatoes, onion, coriander and ají verde or green chilli, and mix them with the vinegar, salt and oil.

Deep-frying

4. 04

   Roll out the dough to 5 mm thick and cut 8 cm rounds. Prick each several times with a fork so they do not balloon.

5. 05

   Heat the vegetable oil in a deep, heavy pan, no more than a third full, to 180°C, and fry the discs in batches for 2 minutes a side until puffed and golden. Drain on kitchen paper.

6. 06

   Serve the sopaipillas hot with the pebre.