How to make Mateo's Chilean Sopaipillas | My World Kitchen | CBeebies Recipe

pumpkin

🥗Healthier: sweet potato

💰Cheaper: butternut squash

Sweet potato adds nutrition while maintaining flavor.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but can be more expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onion

Parsley provides a fresh taste with less intensity.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity at a lower cost.

Wash your hands.

Start with the pebre by pulling leaves off a small handful of fresh coriander.

Add the leaves and stalks to a jug of baby tomatoes and carefully chop them up.

Add three chopped spring onions and garlic puree to the jug and mix well.

In a bowl, add plain flour, baking powder, and a pinch of salt, then mix them together and set aside.

Ask a grown-up to cook and cool sweet potatoes for you.

Twist the sweet potatoes to break them in half and scoop out the middle into a jug.

Add some vegetable oil to the sweet potato and mash it up.

Tip the mashed sweet potato into the bowl of flour and mix well.

Use your hands to bring the mixture together into a dough.

Carefully cut the dough in half and save half for later.

Lightly sprinkle flour over the worktop and rolling pin, then roll out the dough.

Use a cookie cutter to cut out eight dough circles, then do the same with the other half of the dough.

Place all the dough circles onto baking paper on an oiled baking sheet.

Make three lines in each circle with a spoon to stop them from rising and help them cook evenly.

Ask a grown-up to put them in the oven for you.

When the sopaipillas are cooked and slightly cooled, they are ready to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens