Chilean-Style Sopaipillas
personRecipeLibrary
Chile Side recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicChile speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53513.
Provider record: TheMealDB meal 53513 · updated 2026-06-30 21:14:13
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 9 oz Zapallo Squash
- 5 Cups All purpose flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 10 tblsp Melted Butter
- 2 cups Canola Oil
Directions
- Peel, seed, and cut zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
- Mix flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
- Roll out the dough to 1/8-inch thick, and cut into 3-inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
- Pour oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.
