Week 26 Chile. Sopaipillas con Pebre

The Chilean Miners were at Old Trafford this week to watch Manchester United play and beat Arsenal. How things have changed for them in such a short time. Just two months ago they were stuck a mile below ground, not knowing if they would  ever see daylight again, and now they are being shipped all over the world at the expense of others. Whilst they are effectively being used as advertising and PR fodder, I am not sure they care. I certainly wouldn’t mind being in the directors box to watch a Premiership game, but I wouldn’t do a stint underground to assure it.

With Chile being so newsworthy recently, I wanted to make a dish which I hoped the Miners would have eaten whilst they were in the depths. Sopaipillas are a snack eaten across South America but vary considerably from country to country. In Mexico they are eaten as a sweet dish with honey and sugar, but in Chile I found a savoury version. Traditionally Sopaipillas are eaten when it rains and are made in great batches for people to pick at. Small and disc-like I imagine they could have been easily posted down the tunnel to the Miners and I can see them rejoicing with some home cooked fare. The only challenge is that they are meant to be eaten hot, and I am not sure how they would have managed that – I like to think there would have been a way.

The Chilean version is made with Pumpkin and are dough balls which are deep-fried. I served them with Pebre which is a salsa of Tomato, Chilli, Lemon Juice, Olive Oil and diced raw onion.

They tasted good. They were better when smothered in Pebre as they moistened what was previously quite a dry cake. I can’t help thinking how good a sweet version would be soaked in honey. All in all, a good dish and I would imagine deep in the mine they tasted brilliant!

Recipe:

Make a dough with:

  • 1 Cup Boiled Pumpkin
  • 3 cups of plain flour
  • 1 cup of warm water with 1/2 tsp of yeast dissolved in it
  • 1 tsp baking powder
  • Salt
  • 1 tbsp Butter


Once the dough has sat for 20 minutes make it into flattened disks (1cm) and then either deep fry or shallow fry in hot-oil. They need about 2 mins on each side

Serve immediately with Pebre

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