For the sopaipillas:
For the physalis chutney:
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.
