Mini sopaipillas with blood sausages and physalis chutney

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  • 3 blood sausages

For the sopaipillas:

  • 1 lb 2 oz self-rising flour
  • 1 lb 2 oz all-purpose flour
  • 1.3 lb pumpkin
  • 2 ½ tsp salt
  • The pumpkin’s cooking water (only if necessary)
  • Oil

For the physalis chutney:

  • 14 oz physalis
  • 1 onion
  • 2/3 cup brown sugar
  • 1/2 cup white wine
  • 1 piece ginger
  • ½ tsp cinnamon
  • Pepper


For the sopaipillas:
Cook the pumpkin in chunks with plenty of water and a teaspoon of salt. In a bowl, put both flours, salt, a dash of oil, mashed cooked pumpkin, and a bit of the pumpkin’s cooking water to integrate, if necessary. Roll out the dough with a rolling pin, giving it a medium thickness, and using a round cookie mold, cut and poke the circles. Fry on both sides with plenty of oil until they gain some color. Set aside.

For the chutney:
For the chutney: thinly julienne the onion and put a dash of olive oil and the physalis in a pot. Cook for 5 minutes. Then add the sugar and dressings. Allow to cook for 20 minutes, stirring constantly.

For the blood sausage:
Boil the blood sausages for 5 minutes and finish cooking by searing them in a pan or on a grill. When done, cut in half and remove all the stuffing.

To serve, put a teaspoon of blood sausage on a sopaipilla and a teaspoon of chutney on top.