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

Ingredients

(Servings: 8)

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)

2 cloves

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)

Salt, to taste

Sopaipillas (Chilean Fried Pastries)

Ingredients

For The Sopaipilla Dough

For Sopaipillas Pasadas (sweet Sopaipillas)

For Sopaipillas With Pebre

Steps

Nutrition Facts

Comments

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, 4 is assumed for the total recipe.

Comments

Nutrition Facts