STUFFED SOPAPILLAS
This is a popular main dish in a local restaurant. I have changed it up a little to make it a bit healthier. (Took away the frying).
Provided by Sharee Robbins
Categories Other Breads
Time 40m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, blend together the flour baking powder, and salt. With a pastry cutter cut in the lard or shortening. Add the milk all at once, and mix the dough quickly with a fork or by hand until the dough forms a mass.
- 2. Turn the dough onto a well-floured board and begin to knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form a soft dough that is no longer sticky.
- 3. Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes.
- 4. Divide the dough in 1/2, keeping the 1/2 you are not working with covered with plastic wrap or a towel so it does not dry out.
- 5. Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to 1/8-inch thickness. The more you work the dough, the tougher your sopapilla will turn out. However, to keep a sopapilla well puffed after cooking, you may want to work the dough a minute or so longer.
- 6. Cut into squares and fill dough with your choice of fillers. (Hambuger, grilled chicken, cheese, beans, black olives, mushrooms, jalapenos...for example)
- 7. Use fork to press edges together forming a "pillow". Brush the whole sopapilla with olive oil and bake @350-400 until the dough is full done. JUST A NOTE...IF YOU WANT THAT BUBBLED UP LIGHT DOUGH YOU HAVE TO FRY IT. THIS DOUGH IS FLAKY AND SORT OF LIKE A BISCUIT.
- 8. Serve with guacamole, salsa, green chili sauce, sour cream, lettuce, and/or tomatoes.
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Alamin Nisad Chowdury
[email protected]These sopapillas were a disappointment. The dough was tough and the filling was bland.
Given Mingochi
[email protected]I love sopapillas, and this recipe is one of the best I've tried. The sopapillas are light and fluffy, and the filling is flavorful and delicious. I highly recommend this recipe.
Bf Rohan
[email protected]These sopapillas were delicious, but they're not really worth the calories. I'll probably only make them on special occasions.
Nonkanyiso Ngcobo
[email protected]I would give this recipe 5 stars if it wasn't for the fact that it's so time-consuming. It took me over 2 hours to make these sopapillas.
Koketso Rampou
[email protected]These sopapillas were just okay. I've had better.
Herfie Ashiraf
[email protected]I'm not a fan of sopapillas, but I tried this recipe because my friends raved about it. I was pleasantly surprised. The sopapillas were light and fluffy, and the filling was flavorful.
Shadowmane
[email protected]I followed the recipe exactly, but my sopapillas didn't turn out as good as I hoped. I think I might have overcooked them.
Nwanne Zaga
[email protected]These sopapillas were a lot of work to make, but they were definitely worth it. They were so delicious and everyone loved them.
HAFIZ MUHAMMAD HUZAIFA
[email protected]The filling in these sopapillas was amazing, but the dough was a bit dry. I think I'll try adding some milk or butter to the dough next time.
Sharaz Shahzad
[email protected]These sopapillas were delicious, but they were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
Surface Arrow
[email protected]I made these stuffed sopapillas for a potluck and they were a huge success. Everyone raved about them.
Abraham Gyasi
[email protected]My family loved these stuffed sopapillas. They're a great way to use up leftover chicken or beef.
NEG RED COMPANY
[email protected]These sopapillas were so easy to make and they turned out perfect. I used a store-bought dough mix to save time, but you could easily make your own dough from scratch.
Nicholas Awiti
[email protected]I've tried many stuffed sopapilla recipes, but this one is by far the best. The dough is light and fluffy, and the filling is flavorful and delicious.
Jada Gibson
[email protected]These stuffed sopapillas were a hit at my Cinco de Mayo party! Everyone loved the sweet and savory filling and the crispy, flaky crust. I will definitely be making these again.