About this Dish
Fried pumpkin dough discs, eaten savory with pebre sauce or sweet with syrup.
History & Origin
A rainy-day Chilean tradition — vendors sell hot sopaipillas from street carts on cold, wet days, best eaten fresh with tangy pebre or drizzled chancaca syrup.
IngredientsServes 2
🎃Pumpkin (zapallo), 500g peeled and cubed
🌾All-purpose flour, 3 cups (plus extra for dusting)
🧂Salt, 1 teaspoon
🫙Baking powder, 2 teaspoons
🧈Butter or lard, 2 tablespoons melted
🌡️Warm water, 2-4 tablespoons (as needed)
🫙Vegetable oil, enough for deep frying (about 1 litre)
🌿Pebre sauce (Chilean salsa with cilantro, tomato, onion, chili), for serving savory
Method
1
Cook the pumpkin by boiling or steaming the cubed zapallo until completely soft, about 15-20 minutes. Drain very well and mash thoroughly until smooth with no lumps, then let it cool completely — excess moisture will ruin the dough.2
In a large bowl, combine the flour, salt, and baking powder and mix well. Add the cooled mashed pumpkin and melted butter, then mix together with your hands until a soft dough forms. Add warm water one tablespoon at a time only if the dough feels too dry — it should be smooth and not sticky.3
Knead the dough gently on a lightly floured surface for about 2-3 minutes until it comes together nicely. Cover with a clean cloth and let it rest for 15 minutes — this makes rolling much easier.4
Roll the dough out on a floured surface to about 5mm thickness. Use a round cutter or glass to cut circles roughly 8-10cm in diameter, then prick each disc several times with a fork to prevent puffing unevenly.5
Heat the oil in a deep pot to around 170-180°C (if you don't have a thermometer, drop a small piece of dough in — it should sizzle and float). Fry the sopaipillas in batches for about 2-3 minutes per side until golden and cooked through, turning once.6
Remove with a slotted spoon and drain on paper towels. Serve immediately while hot — savoury with pebre or sweet drizzled with chancaca syrup made by simmering dark raw cane sugar with water, orange peel, and a cinnamon stick until slightly thickened.User Reviews
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