Sopaipillas & Pebre Sauce
Chilean pumpkin pastry best served with a delicious pebre sauce.
Servings
20people
Cook Time
30 – 60minutes
Servings
20people
Cook Time
30 – 60minutes
Ingredients
Sopaipillas
Pebre Sauce
Instructions
Pebre Sauce
  1. Peel and chop into small cubes (brunoise) tomatoes and onion and place in a bowl.
  2. Open up the green peppers and remove the veins and seeds and chop them into small pieces (brunoise) and add to the mixture.
  3. Add the chopped garlic and mix.
  4. Wash the coriander, removing the stems, and finely chop leaves and add to the bowl.
  5. Add oil, lemon and salt to taste.
  6. Stir the ingredients and let it stand for 10 minutes before serving.
Sopaipillas
  1. Wash and cut the pumpkin into medium pieces.
  2. Cook the pumpkin in a pan with the sea salt until soft.
  3. Mix the 3 cups of flour, baking powder, 2 Tbsp. ghee / oil and pumpkin in a bowl.
  4. Knead all the ingredients together until a consistent dough is formed.
  5. Then stretch the dough about 3 mm thick and cut circles out with the preferred size.
  6. Then stretch the dough about 3 mm thick and cut circles out with the preferred size.
  7. Heat the oil and fry the sopaipillas turning over regularly until all sides are golden brown.
  8. Serve warm with pebre sauce.