How is it possibly that after all this year sharing recipes I haven’t posted about Sopaipillas? A dear friend was the official baker of this not sweet/not savory pastries… now she is gone, back to Chile. And here I’m doing my sopaipillas for the first time.
Visit also: The 10 best traditional Chilean recipes
Sopaipillas, Chilean Recipe
- 1 cup pumpkin puree (I use 1/2 can in the U.S.)
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon fine salt
- 3 tablespoons vegetable shortening, margarine or butter, melted
- Place the flour, baking powder and salt in food processor and pulse a few times to mix, add the remaining ingredients and pulse until a dough forms, should be smooth and pliable.
- Take out of the food processor and knead a couple of times. Let stand, cover with napkin, for 20 minutes.
- Roll into a floured counter until the desired thickness, I liked thin, 1/2 cm. more or less or 1/4′
- Heat oil to 180C or 350F.
- Fry for 2-3 minutes per side. They should be golden brown
- Remove to a plate lined with paper towel to absorb excess oil
- Serve warm
- 1 square of Chancaca or Panela or Piloncillo
- 2 cups water
- lemon or orange peel 2 little squares
- 1 cinnamon stick
- 3 cloves
- 2 tablespoons cornstarch dissolved in 1/4 cup cold water