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Chilean sopaipillas

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Fried discs of flour-and-squash dough, golden outside and tender inside, especially popular on cold and rainy days.

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Chilean sopaipillas: Fried discs of flour-and-squash dough, golden outside and tender inside, especially popular on cold and rainy days.
Photo: Warko2006 · Public domain · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 65 min🍽 12 servings📊 Easy🏷 Commonly associated🌱 Vegetarian
Preparation
25 min
Cooking
20 min
Waiting and resting
20 min

History

Sopaipillas are part of Chilean street and home cooking and are eaten throughout the country, especially in winter. The Chilean version incorporates squash into the dough and can be served savory with pebre or sweet as sopaipillas pasadas in chancaca syrup.

Ingredients

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Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Mix 500 g flour with 1 teaspoon salt and 1 teaspoon baking powder.

  2. 2

    Add 250 g squash, 50 g butter and 120 ml milk; knead for 6-8 minutes until smooth.

  3. 3

    Rest the dough for 20 minutes, then roll it to about 5 mm thick.

  4. 4

    Cut 12 discs and prick the center of each with a fork.

  5. 5

    Fry in 750 ml oil at 175 °C for 2-3 minutes per side; drain on paper towels.

Cooking tips

  • If the squash is very moist, add it gradually so the dough stays soft but not sticky.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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