Chilean-Style Sopaipillas

Chilean-Style Sopaipillas

13
Makka 24

"This is a traditional Chilean snack, or maybe an appetizer. The truth is that it's a snack eaten during winter time, especially when it rains. It is typical to arrive home after walking through the rainy streets of Santiago and sit down to have a cup of tea and eat a couple of sopaipillas. You can also eat ones sold by street vendors, but they usually don't taste as good as home-made ones. If you can't find zapallo, pumpkin is a good substitute."

Ingredients

1 h servings 286 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
  2. Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
  3. Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
  4. Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.

Footnotes

  • Cook's Tip
  • Zapallo, sometimes called Jamaican pumpkin, is a type of winter squash from South America. If it's not available, sugar pumpkin makes a good substitute.

Reviews

13
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

Excellent! I am from Chile and I live in USA. I tried this recipe a few days before and It was just like being in Chile, with the difference of snowing outside instead of raining. But it was ama...

Most helpful critical

Needs more butter.

Excellent! I am from Chile and I live in USA. I tried this recipe a few days before and It was just like being in Chile, with the difference of snowing outside instead of raining. But it was ama...

My Chilean husband had been asking for some sopaipillas for ages, so I tried these at the weekend and his veredict was "exquisitas"! I did have a little trouble with getting the correct consist...

I made these for my Chilean boyfriend as a surprise and he loved them! The required squash was out of season so I used a sweet potato on a whim and they came out great!

Sooo great!! Reminds me of a chilean rainy and cold day.. Which is perfect for the snow!! The only thing I would do is to make them bigger around and also thinner as they plump up during frying....

i loved it my mother inlaw and family are from chile and i love to make him happy so thanks.

This recipe is really good. Delicious with sour cream, whipped cream or sea-buckthorn.

I tried this original recipe ,which is excellent!then the next time I used yam or sweet potatoes, they taste even better! You can also use regular potatoes instead of pumkin or yam. If you use ...

My husband grew up on these while living in Chile. In Chilean tradition we make them when it is rainy and cold. His Chilean mom and he say they taste just like they are suppose to.

These are SO yummy! This recipe makes A LOT. This was for 4 people and was way too much as an appetizer or snack, more like a meal. I will half the recipe next time so it is less time consuming....