🥟 Sopaipillas
Sopaipillas are flat, golden rounds of pumpkin dough fried until they puff and turn crisp outside while staying soft inside. In Chile they are eaten hot, plain or with pebre, mustard or ketchup, and they are one of the most popular street snacks. The pumpkin gives them a gentle sweetness and a warm orange colour.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g cooked pumpkin, mashed
- 300 g plain flour
- 1 tsp baking powder
- 1 tbsp melted butter or oil
- 1 pinch of salt
- Oil for deep frying
- Pebre to serve
Method
- Mix the mashed pumpkin with the flour, baking powder, butter and salt and knead into a soft smooth dough.
- Rest the dough for 15 minutes.
- Roll it out to about 5 mm thick and cut into rounds of about 10 cm.
- Prick each round a few times with a fork.
- Fry in hot oil, turning once, for 2–3 minutes until puffed and golden.
- Drain on paper towels and serve hot with pebre.
How to make it lighter
- Keep the oil hot (around 180 °C): too cool and the sopaipillas soak up much more fat.
- Drain on paper towels and pat them dry before serving.
- Serve with fresh pebre made from tomato, onion and coriander instead of sweet or creamy sauces, and bake them as a lighter alternative.
History
Sopaipillas are a traditional Chilean snack made with pumpkin in the dough, which sets them apart from similar fried breads elsewhere. They are sold by street vendors and made at home, and they are especially popular on cold and rainy days. The same dough is also used for the sweet sopaipillas pasadas soaked in chancaca syrup.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Sopaipillas and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →