Sopaipillas
Sign in to rate this recipe.
The Tale of Sopaipillas
Story updated
Sopaipillas, fried discs of pumpkin-enriched dough, likely descend from Moorish frying techniques carried to Spain and then to Chile by colonists, with pumpkin becoming the distinctly Chilean addition. They're classic rainy-day street food, sold hot from carts and often drizzled with chancaca syrup.
Ingredients
Scale:· 8 servings
- 2 cups all-purpose flour
- 1/2 cup mashed cooked pumpkin (zapallo)
- 2 tablespoons melted butter or lard
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Oil, for deep frying
- Chancaca syrup (pumpkin/molasses syrup) or pebre sauce, for serving
Instructions
- 1Combine the flour, baking powder, and salt in a bowl.
- 2Mix in the mashed pumpkin and melted butter until a soft dough forms, adding water only if needed.
- 3Knead briefly, then roll the dough out to about 1/4-inch thickness.
- 4Cut into rounds using a glass or cookie cutter, and prick each with a fork.
- 5Heat oil to 350°F (175°C) and fry the sopaipillas for 2-3 minutes per side until puffed and golden.
- 6Drain on paper towels and serve warm with chancaca syrup for a sweet version, or pebre for savory.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.