Chilean Sopaipillas - Pilar Hernández's Chilean Kitchen

One of our favorite foods: sopaipillas are a must-have, plain, with avocado, with pebre, cooked or bought on the street.

Ingredients · Servings 20

1 cup (225 grams) of cold mashed pumpkin puree (I use 1/2 a can of pumpkin puree from the US)
2 cups (250 grams) of flour
2 teaspoons of baking powder
1 teaspoon of fine salt
3 tablespoons of vegetable shortening, margarine, or melted butter

Method · PT-497395H22S

Place the flour, baking powder, and salt in the food processor and pulse a couple of times to mix, then add the remaining ingredients and pulse until you get a smooth dough.
Alternatively, place the flour, baking powder, and salt in a large bowl and stir well to combine. Add the melted butter and pumpkin puree to the center and knead until you have a smooth, homogeneous dough.
Let it rest for 20 minutes.
Roll out the dough on a floured surface until it reaches the desired thickness; I like them thin, about 1/2 cm.
Heat the oil to 180C or 350F.
Fry for about 2-3 minutes per side. They should be nicely browned.
Remove to a plate covered with a paper towel to absorb the excess oil.
Serve hot.

Can I bake the sopaipillas in the oven?

Yes, you can, but frankly, it's NOT the same. I think they work better for dried ones, but to eat them fresh, I recommend frying them.

Perfect for an appetizer or as a snack.

Roll out the dough on a floured surface until it reaches the desired thickness; I like them thin, about 1/2 cm thick.