FOR THE SOPAIPILLAS:
For the sopaipillas, put the flour, baking powder and salt in a bowl. Add the pumpkin and melted shortening in the middle. Knead until obtaining a smooth and soft dough.
Allow to rest for 20 minutes.
Roll out over a floured countertop until the dough is about 0.2 inches thick.
Cut the dough into circles about 3 inches in diameter.
Heat the oil to 360°F. Fry each sopaipilla for 2-3 minutes per side, they should be brown. Put in a plate covered with paper towel and set aside.
Slice the Chilean pork roll, not too thinly. If it’s too large in diameter, cut it into 4 or 2; the idea is that it fits well over the sopaipilla and doesn’t stick out.
Slice the avocado and strawberries.
For the assembly, put one slice of Chilean pork roll over each sopaipilla and some avocado and strawberry slices on top.