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Sopaipillas (Chilean Fried Pastries)

Name: Sopaipillas (Chilean Fried Pastries)
Prep time: 35 min
Cook time: 90 min
Total time: 125 min
Yield: 8
Ingredients: For the Sopaipilla Dough:; 1 medium butternut squash, (about 2 pounds; 900g), halved lengthwise and seeded 2 teaspoons (10ml) vegetable or other neutral oil; 3 1/2 cups (1 pound; 455g) all-purpose flour; 2 1/4 teaspoons(10g) baking powder; 1 tablespoon (10g) Diamond Crystal kosher salt; if using table salt, use half as much by volume; 3 ounces (85g) vegetable shortening, melted and warm; 3 to 6 tablespoons (45-90ml) warm water; 2 quarts (2L) vegetable or other neutral oil, for frying; For Sopaipillas Pasadas (Sweet Sopaipillas):; 14 ounces (400g) chancaca, panela, or piloncillo (see notes); 1 1/2 ounces (45g) granulated sugar; Four 2-inch pieces (5g) orange peel; 4 to 5 sticks (5g) whole Mexican cinnamon (Ceylon); 2 cloves; 1 1/2 ounces (45g) cornstarch stirred into 1 1/2 fluid ounces (45ml) water to form a slurry; For Sopaipillas with Pebre:; 4 medium ripe tomatoes (about 18 ounces; 510g), peeled, seeded, and finely diced (see notes); 1 small white onion (about 4 ounces; 115g), finely diced; 1 medium fresh ají cristal hot pepper (or any other spicy and citrusy yellow hot pepper such as lemon drop or hot yellow banana peppers), deveined, seeded, and finely diced; 1/4 packed cup finely chopped fresh cilantro leaves and tender stems; 1 small clove garlic, finely diced; 1/4 cup (60ml) extra-virgin olive oil; 2 tablespoons (30ml) Chilean hot sauce, such as ají pebre , or any other mild hot sauce, such as sriracha; 2 tablespoons (30ml) white wine vinegar or apple cider vinegar; 1/4 teaspoon merken (optional, see notes); Salt, to taste

Prep Time

35m

Cook Time

1h 30m

Total Time

2h 5m

This recipe offers three variations on traditional Chilean fried pastries, sopaipillas. Whether served sweet with chancaca syrup or with a savory pebre salsa, the dough begins with roasted butternut squash and is fried until golden brown and crispy. These irresistible treats are perfect for any occasion.

Snack

Dessert

Sopaipillas (Chilean Fried Pastries) Image

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Recipe Options

Ingredients

Servings: 8

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1 medium butternut squash, (about 2 pounds; 900g), halved lengthwise and seeded 2 teaspoons (10ml) vegetable or other neutral oil

3 1/2 cups (1 pound; 455g) all-purpose flour

2 1/4 teaspoons(10g) baking powder

1 tablespoon (10g) Diamond Crystal kosher salt; if using table salt, use half as much by volume

3 ounces (85g) vegetable shortening, melted and warm

3 to 6 tablespoons (45-90ml) warm water

2 quarts (2L) vegetable or other neutral oil, for frying

14 ounces (400g) chancaca, panela, or piloncillo (see notes)

1 1/2 ounces (45g) granulated sugar

Four 2-inch pieces (5g) orange peel

4 to 5 sticks (5g) whole Mexican cinnamon (Ceylon)

1 1/2 ounces (45g) cornstarch stirred into 1 1/2 fluid ounces (45ml) water to form a slurry

4 medium ripe tomatoes (about 18 ounces; 510g), peeled, seeded, and finely diced (see notes)

1 small white onion (about 4 ounces; 115g), finely diced

1 medium fresh ají cristal hot pepper (or any other spicy and citrusy yellow hot pepper such as lemon drop or hot yellow banana peppers), deveined, seeded, and finely diced

1/4 packed cup finely chopped fresh cilantro leaves and tender stems

1 small clove garlic, finely diced

1/4 cup (60ml) extra-virgin olive oil

2 tablespoons (30ml) Chilean hot sauce, such as ají pebre , or any other mild hot sauce, such as sriracha

2 tablespoons (30ml) white wine vinegar or apple cider vinegar

1/4 teaspoon merken (optional, see notes)

Sopaipillas (Chilean Fried Pastries)

Ingredients

For The Sopaipilla Dough

For Sopaipillas Pasadas (sweet Sopaipillas)

For Sopaipillas With Pebre

Steps

Nutrition Facts

Sopaipillas (Chilean Fried Pastries)

Ingredients

For The Sopaipilla Dough

For Sopaipillas Pasadas (sweet Sopaipillas)

For Sopaipillas With Pebre

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts