Sopaipillas with Pebre

Recipes & food styling Norka Mella Muñoz / Photography Amber-Jayne Bain

	PEBRE
	1 medium red onion
	1 small red or green capsicum
	1 clove garlic
	200g tomatoes
	10g coriander, finely chopped
	1 teaspoon salt
	30ml sunflower oil
	juice of 1 lemon
	a pinch ground cumin
	a pinch chilli flakes
	20ml red wine vinegar (optional)
	SOPAIPILLAS
	150g pumpkin, peeled, seeds removed, cut into large chunks
	350g flour
	½ teaspoon salt
	40g margarine or butter, melted (I use Olivani brand to make the dish vegan)
	1 teaspoon baking powder
	½ litre oil, for deep frying

1.	PEBRE
2.	Chop the onion, capsicum and garlic into small squares.
3.	Chop the tomatoes (with or without skin) into 1cm squares.
4.	Put all the chopped vegetables into a bowl with the coriander, season with the salt, oil, lemon juice, spices and, if desired, vinegar.
5.	Mix together and chill until the sopaipillas are ready to serve.
6.	SOPAIPILLAS
7.	Put the pumpkin into a pot of cold water with some salt and bring to the boil.
8.	Once the water boils, let it cook for 25 minutes.
9.	Drain, reserving the cooking broth, then mash the pumpkin.
10.	Sift the flour into a bowl, add the salt, melted margarine, baking powder and the mashed pumpkin, and knead until a dough forms.
11.	If necessary, add some of the pumpkin cooking broth to get a bread-like consistency.
12.	Cover the dough and let it rest for 10 minutes. Roll out to a thickness of 3mm.
13.	Use a round cookie cutter to cut out the sopaipillas and prick them with a fork.
14.	Heat the oil to 180°C and fry the sopaipillas on both sides for 3-5 minutes or until golden brown.
15.	Carefully remove from the oil, put on absorbent paper, then serve hot alongside the pebre.