This is a traditional Chilean snack, or maybe an appetizer. The truth is that it's a snack eaten during winter time, especially when it rains. It is typical to arrive home after walking through the rainy streets of Santiago and sit down to have a cup of tea and eat a couple of sopaipillas. You can also eat ones sold by street vendors, but they usually don't taste as good as home-made ones. If you can't find zapallo, pumpkin is a good substitute.

Makka

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
15 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel, seed, and cut the 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.

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  • Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the 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 vegetable 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.

Cook's Tip

Zapallo, sometimes called Jamaican pumpkin, is a type of winter squash from South America. If it's not available, sugar pumpkin makes a good substitute.

Nutrition Facts

286 calories; protein 4.9g 10% DV; carbohydrates 35.6g 12% DV; fat 13.8g 21% DV; cholesterol 25.4mg 9% DV; sodium 368.6mg 15% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2009
Excellent! I am from Chile and I live in USA. I tried this recipe a few days before and It was just like being in Chile with the difference of snowing outside instead of raining. But it was amazing. Just like being in Chile!. specially becaise I made some with "Chancaca"! If you are a chilean you know what I mean! Read More
(44)

Most helpful critical review

Rating: 3 stars
01/20/2012
I am an American Chilean but my mother came from Chile and she has made sopaipillas all my life and when I have gone to Chile my aunts make us sopaipillas. I especially like them soaked in chancaca. These are nothing like what my mom or my aunts make. Although they are ok to eat "dry" their bread like texture is NOT good for soaking them in syrup (pasadas which is my favorite way of eating them). After taking them out of the sauce they were beyond soggy nothing like my mom or my aunts make in Chile:( Read More
(3)
15 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/02/2009
Excellent! I am from Chile and I live in USA. I tried this recipe a few days before and It was just like being in Chile with the difference of snowing outside instead of raining. But it was amazing. Just like being in Chile!. specially becaise I made some with "Chancaca"! If you are a chilean you know what I mean! Read More
(44)
Rating: 4 stars
10/15/2007
My Chilean husband had been asking for some sopaipillas for ages so I tried these at the weekend and his veredict was "exquisitas"! I did have a little trouble with getting the correct consistency but I think it's only because US and NZ cup measurements are different - next time I'll use the metric quantities I think. They also soaked up a lot of oil so I cooked the last batch in the oven instead they turned out like savoury biscuits nice with cheese. Read More
(36)
Rating: 5 stars
07/25/2008
I made these for my Chilean boyfriend as a surprise and he loved them! The required squash was out of season so I used a sweet potato on a whim and they came out great! Read More
(34)
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Rating: 5 stars
12/21/2008
Sooo great!! Reminds me of a chilean rainy and cold day.. Which is perfect for the snow!! The only thing I would do is to make them bigger around and also thinner as they plump up during frying.. But with mostaza pebre o azucar. son Sabrosos!!! Read More
(15)
Rating: 5 stars
01/05/2008
i loved it my mother inlaw and family are from chile and i love to make him happy so thanks. Read More
(13)
Rating: 5 stars
11/26/2016
The recipe is really good we loved them. Maybe it is not a traditional way to serve but I loved them with yogurt. Read More
(12)
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Rating: 5 stars
02/28/2011
I tried this original recipe which is excellent!then the next time I used yam or sweet potatoes they taste even better! You can also use regular potatoes instead of pumkin or yam. If you use potatoes then they are called Sollocas my aunt used to make them in those cold rainy/snowy days in the south of Chile where the potatoes are abundant. Read More
(7)
Rating: 5 stars
02/16/2010
My husband grew up on these while living in Chile. In Chilean tradition we make them when it is rainy and cold. His Chilean mom and he say they taste just like they are suppose to. Read More
(6)
Rating: 5 stars
05/30/2011
These are SO yummy! This recipe makes A LOT. This was for 4 people and was way too much as an appetizer or snack more like a meal. I will half the recipe next time so it is less time consuming. Really great with salsa! My mother even had some with butter. Goes good with almost everything! Thanks for the recipe! Read More
(3)
Rating: 3 stars
01/20/2012
I am an American Chilean but my mother came from Chile and she has made sopaipillas all my life and when I have gone to Chile my aunts make us sopaipillas. I especially like them soaked in chancaca. These are nothing like what my mom or my aunts make. Although they are ok to eat "dry" their bread like texture is NOT good for soaking them in syrup (pasadas which is my favorite way of eating them). After taking them out of the sauce they were beyond soggy nothing like my mom or my aunts make in Chile:( Read More
(3)
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