Ingredients:
1 cup pumpkin puree (either tinned or make your own by cooking pumpkin flesh in a microwave with water)
250g plain flour
2 tsp baking powder
1 tsp fine salt
3 tbsp lard or butter, melted
Method:
Combine the flour, baking powder, and salt in the food processor and pulse a few times to mix. Add the remaining ingredients and pulse until a smooth and pliable dough forms.
Turn the sopaipilla dough onto a lightly-floured work surface and knead well for a few minutes. Cover with a cloth and set aside to rest for 20 minutes.
Dust a rolling pin and dust the dough then roll out to your desired thickness (5mm to 12mm). Use a pastry cutter to cut sopaipilla rounds from the dough. Pierce each of these several times with the tines of a fork to stop them from curling.
Place oil in a wok or deep pan (or deep fryer) and heat to 180°C. When the oil is hot, fry the sopaipillas for 1-2 minutes per side, until golden brown all over.
Remove with a spider and drain on paper towels. Serve hot.
Traditionally these are served topped with salsa pebre.
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