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Chilean Sopaipillas
Pumpkin-enriched fried dough discs served with pebre or in a sweet syrup — a Chilean rainy-day favourite.
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20 minPrep🔥
15 minCook🍽️
10Serves📊
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Ingredients
- 400g flour
- 200g pumpkin, cooked and mashed
- 60g butter or lard, melted
- 1 tsp baking powder
- 1 tsp salt
- Oil for frying
Instructions
- Mix the pumpkin, melted fat, flour, baking powder and salt to a soft dough.
- Roll out 5mm thick and cut into circles.
- Prick each disc with a fork.
- Fry in 180C oil until puffed and golden, about 1 minute a side.
- Drain on paper.
- Serve warm with pebre, or dipped in chancaca syrup for a sweet version.
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Tara’s tips
- The pumpkin gives the signature orange tint and softness.
- Prick with a fork so they don't balloon up.
Serving suggestions
- Savoury with pebre; sweet with cinnamon-orange syrup.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Without pumpkin?
Use sweet potato or just plain — Argentine sopaipillas have no pumpkin.
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