Easy and Delicious Chilean Sopaipillas Recipe - Perfect for Any Occasion!

pumpkin

🥗Healthier: sweet potato

💰Cheaper: butternut squash

Sweet potato adds a similar sweetness and texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

Mix 1 pound of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt in a mixing bowl.

Mash or puree 10 ounces of pumpkin until smooth.

Add the mashed pumpkin to the flour mixture and mix by hand until combined.

Add 2.8 ounces of shortening to the mixture and continue mixing until incorporated.

Gradually add water from the squash until a dough forms, adjusting with more flour if too wet.

Knead the dough until it is smooth and elastic.

Roll out the dough to the desired thickness, using a rolling pin or a bottle if necessary.

Cut the dough into circles or squares.

Make 4-5 holes in each piece of dough to allow oil to penetrate while frying.

Heat vegetable oil in a deep skillet until ready for frying, checking with a small ball of dough for bubbling.

Fry the dough pieces in batches until golden brown, about 2-3 minutes per side.

Remove the sopaipillas and drain on paper towels.

Store any leftover sopaipillas in a covered container in the fridge for up to two days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens