Desserts
Easy
Chilenitos
20 min
Breads and pastries
Easy
Recipe of Chilean sopaipillas
Vida Recetas Editorial
Chilean sopaipillas are a classic of traditional Chilean cuisine, perfect for tea time or as a side dish at lunch. This pumpkin sopaipilla recipe is easy to make and results in a soft, fluffy dough, ideal for enjoying with tea, coffee, or even with pebre and honey.
Why this recipe works
The cooked pumpkin adds moisture and a natural sweetness, while the flour with baking powder ensures the sopaipillas puff up when fried. The dough is mixed without kneading, guaranteeing a tender texture. This version is perfect for beginners and for those seeking a comforting, authentic bite.
Variations and context
In other Latin American countries, similar preparations exist, such as sopaipas in Spain or tortas fritas in Argentina and Uruguay, but the Chilean version is distinguished by the inclusion of pumpkin and by its serving style, especially with palm honey in southern Chile. Go ahead and make them to surprise your family with a piece of Chilean tradition!
Prep
20 min
Cook
20 min
Servings
15
Calories
190 kcal
Ingredients
Directions
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1
In a saucepan, cook the sweet potato squash with the shell so that it does not fall apart and with salt, a spoonful of salt.
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2
When it is soft you will check it with a knife, remove it and let it warm for a while.
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3
Then on a meat board or a smooth place, put the squash still warm and remove the skin with a knife. It will be very easy for you. Grind it with a fork and put it in a bowl.
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4
When everything is ground, add the flour, leaving a little flour aside in case the dough is very soft (1/4 more or less), a tablespoon of salt.
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5
Assemble the dough with your hands, if you lack flour, add it little by little, it will be ready when it no longer sticks to your hands or to the board.
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6
It is not kneaded, only the 3 things are joined together, so put the dough on a board or smooth place, cut it with a knife into 4 parts and stretch it with a roller, each piece separately.
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7
If it will be easier for you to roll out the dough than to do it all together.
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8
To cut and make your sopaipillas you can use a bowl, a small platter or a small plate, to give them the circular shape or play a little with cookie molds.
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9
And ready to fry your sopaipillas for about 4 minutes per side.
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10
That's all it's time to enjoy them!
Frequently Asked Questions
How difficult is it to prepare Chilean sopaipillas?
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
How long does it take to prepare Chilean sopaipillas?
The preparation time is 20 minutes and the cooking time is 20 minutes.
How many people does this recipe serve?
This recipe is designed for 15 servings.
Can I substitute some ingredients?
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
How should I store this preparation?
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
