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Chilean-Style Sopaipillas

4

0 min

Chilean-Style Sopaipillas

Chilean-Style Sopaipillas Photo 1

Time

0 min

Serving

12 persons

Calories

286

Rating

4.00★ (15)

Cuisine

Author: Victoria Buriak
This is a traditional Chilean snack, or maybe an appetizer. The truth is that it's a snack eaten during wintertime, 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 homemade ones. If you can't find zapallo, pumpkin is a good substitute.

Ingredients

  • ounces zapallo squash: 9 piece
  • ¼ cups all-purpose flour: 4 piece
  • baking soda: 1 tsp
  • salt: 1 tsp
  • butter: 10 Tbsp (melted)
  • canola oil for pan-frying: 2 cups

Metric Conversion

Stages of cooking

Chilean-Style Sopaipillas Photo 21
Chilean-Style Sopaipillas Photo 32
Chilean-Style Sopaipillas Photo 43
Chilean-Style Sopaipillas Photo 54
  1. Peel, seed, and cut 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.
    Chilean-Style Sopaipillas Photo 2
  2. Mix flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together 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.
    Chilean-Style Sopaipillas Photo 3
  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.
    Chilean-Style Sopaipillas Photo 4
  4. Pour 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.
    Chilean-Style Sopaipillas Photo 5

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