Chilean-Style Sopaipillas

Chilean-Style Sopaipillas

13 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    1 h
Makka
Recipe by  Makka

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  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.

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Reviews (13)

Rate This Recipe
YearOffMother
33

YearOffMother

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 consistency, but I think it's only because US and NZ cup measurements are different - next time I'll use the metric quantities I think. They also soaked up a lot of oil, so I cooked the last batch in the oven instead, they turned out like savoury biscuits, nice with cheese.

Caritosepu
32

Caritosepu

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 amazing. Just like being in Chile!. specially becaise I made some with "Chancaca" ! If you are a chilean, you know what I mean!

jennhny
32

jennhny

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!

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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