Chilean Sopaipillas with Pebre

Method

1. Peel the squash, scoop out the seeds and cut it into 3 cm cubes. Put them in a 16 cm pot, cover with water and boil on medium-high heat for 13 min, until a fork slides in with no resistance. Drain well, mash until completely smooth and leave to cool until just warm.

   Add in this stepButternut squash, peeled and seeded 140 g

   medium-high heat

2. Meanwhile make the pebre: finely dice the tomatoes and onion (about 5 mm), chop the coriander, and seed and finely chop the chilli. Mix everything in a bowl with the olive oil, vinegar and salt, and let it stand while you make the dough so the flavours blend.

   Add in this stepTomatoes 1Onion ½Fresh coriander (cilantro) 10 gGreen chilli (or jalapeño) 1Extra virgin olive oil 1½ tbspRed wine vinegar 1½ tspSalt ¼ tsp

3. In a large bowl mix the flour, baking powder and salt. Add the warm mashed squash and the melted lard (melt it briefly in a small pan or the microwave) and bring it together with your hands. Knead for 5 min until the dough is smooth, soft and no longer sticks to your hands; add the water a spoonful at a time only if it is dry and crumbly.

   Add in this stepPlain (all-purpose) flour 160 gBaking powder 1 tspSalt ½ tspLard, melted (or butter) 30 gLukewarm water (only if needed) 20 ml

4. Cover the dough with a damp cloth and rest it for 15 min so it relaxes and rolls out easily. On a floured surface roll it out 4 mm thick and cut 10 cm rounds with a cutter or the rim of a glass, re-rolling the scraps once. Prick each round 3 or 4 times with a fork so it puffs evenly instead of ballooning.

5. Pour the oil into a 20 cm heavy pot (at least 3 cm deep, no more than one third full) and heat on medium-high heat for about 6 min to 175–180 °C. Without a thermometer: a scrap of dough should sizzle steadily and float up within 2–3 seconds. Dry your hands and the dough well, and keep children and pets away from the stove.

   Add in this stepVegetable oil, for frying 700 ml

   medium-high heat

6. Fry in 2 batch(es) so the pot is never crowded. Slide each round in gently, away from you, and fry for 3 min per batch on medium heat, turning once halfway, until puffed and deep golden on both sides. Lift out with a slotted spoon and drain on a rack or kitchen paper. If the oil smokes, lower the heat; if it ever catches fire, cover the pot with a lid and turn off the heat. Never use water.

   medium heat

7. Serve the sopaipillas hot, with the pebre spooned on top or on the side. They are best within 30 minutes, while the outside is still crisp.