Chilean “sopaipillas” (Soh-/pie-/pee-/jazz-)

Chilean pumpkin “sopaipillas”

(Soh-/pie-/pee-/jazz-)

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Hello friends!

No. I haven’t taken over the site, but I did have many recipes to share and not done so in a long time! Don’t worry, I’ll give you back the “Chef” one of these days.

I’ve had a hard time publishing this one, due to the conspiracy of the chef and the little ones who managed to eat all my latest batches before pics could be taken. This time I was able to hold them long enough to at least take the pics!

Hope you enjoy!

Chilean sopaipillas

Ingredients for the sopaipillas

1 cup boiled creamy pumpkin
3 tbsps. melted butter
1 tsp. salt
3 cups flour
1/4 cup hot milk
Vegetable oil to fry (About half a liter)

Chilean sopaipillas

Preparing the chilean sopaipillas

Make a puree with the pumpkin or squash or your choice (this recipe calls for a creamy type). Mix the flour and melted butter together with the milk, the salt, and the pumpkin. Mix well until you have a soft and elastic mass.

Extend the mass leaving it of a thickness of ½ cm and cut circles, squares or any amusing figure that you want. Make little holes with a fork.

Heat the oil in a pot (or deep fryer) to the temperature of 375°F (190°C).Put 2 or 3 sopaipillas in the hot oil, and fry for one minute each side. The sopaipillas should be golden, but not very dark.

Take them out and place them on paper towel to absorb the excess oil.

The sopaipillas are served with sugar and cinnamon or honey.