Submitted by:
Darko Cotoras, Santiago, Chile
Evolutionary biology

Image Source: Author


2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup pumpkin puree
3 tablespoons vegetal or regular butter
500ml oil

1. Mix the flour, baking powder and salt. Then, add the pumpkin puree and melted butter. Mix everything until it runs into a soft dough.

2. Let it rest by 20 minutes.

3. Use a cylinder (“uslero”) to flatten the dough over a table with flour. A final thickness of 1/2 cm is adequate.

4. Use a circular mold to produce each individual sopaipilla. It should look like a large cookie.

5. Make 4 or 5 small holes on each sopaipilla to prevent it to inflate once fried.

6. Add enough oil to a pan so the sopaipillas will be floating on it.

7. Warm up the oil.

8. Fry each sopaipilla for 2-3 minutes per side.

9. Using a spatula to remove the fried sopaipilla from the pan and place it on a plate with paper towel to absorb the excess of oil.


This Snacks is ideal for rainy days. Typical from Chile. Indeed, for any Chilean the rain is a synonym of Sopaipillas in the kitchen!
There are several ways to eat them with powder sugar, caramel sauce (“manjar” o “dulce de leche”), mustard, ketchup (“pebre”) or without anything else. Enjoy!

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