CHILEAN SOPAIPILLAS
For about 30 medium-sized sopaipillas

Ingredients:

1 cup ground pumpkin puree
2 cups flour
2 teaspoons baking powder
1 teaspoon fine salt
3 tablespoons shortening, margarine or melted butter

Preparation:

Place the flour, baking powder and salt in the food processor and pulse a few times to mix, add the rest of the ingredients and pulse until you have a smooth dough.

Or place the flour, baking powder and salt in a large bowl and stir well to mix. Add the melted butter and pumpkin puree to the center and knead until you obtain a homogeneous and soft dough.

Let it rest for 20 minutes.

Knead it on a floured counter until it is the desired thickness, I like them thin, 1/2 cm. more or less.

Heat the oil to 180°C or 350°F.

Fry for about 2-3 minutes per side. They should be golden brown

Remove to a plate covered with a paper towel to absorb any excess oil.