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The Sopaipillas Recipe

   
 

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     The Sopaipillas

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 cup cooked Pumpkin
3 tablespoons melted butter or Crisco
1 teaspoon salt
2 cups flour
1/2 cup hot milk or hot water
oil for frying (1/2 liter more or less)
You can use Buttercup and butternut squashes are suitable to replace Chilean pumpkin
 

Instructions
Style and pass the cup of pumpkin through a sieve. Make a crown with the flour and pour the melted butter to the center along with milk or water, salt, and pumpkin.
Gather the ingredients form a dough should not stick on the table and be equally smooth and elastic.
Mass using a rolling pin leaving a ½ inch thickness and cut out circles of 10 cm (3 Inches) with a round mold. Pierce in several places with a fork or knife to allow air to come out.
Heat oil in a pot (or deep fryer) to 375 ° F (190 ° C). Put 2 or 3 sopaipillas into hot oil and fry for a minute each side. The sopaipillas should be golden, but not too dark. Remove from the oil and place on absorbent paper. Continue frying the sopaipillas in this way. The sopaipillas are rich with butter, especially when they are toast. If you prefer, you can serve them with sugarsyrup in what we call Sopaipillas Past. You can top them with Chilean Salsa or go sweet with powder sugar or Dulce de leche.


Originally Submitted
11/13/2011





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