One of these foods is a fried dough prepared with flour and pumpkin, called “”. It is usually accompanied with a sauce called “pebre” which is a mix of onion, tomato, coriander and is seasoned with oil and salt.
You can also eat them in a sweeter way called “sopaipillas pasadas”, a dark unrefined sugar called “chancaca” is melted and seasoned with cinnamon and orange peels, then you put the sopaipillas in the same pot with the sauce, they must be eaten hot.
It is very common to see in the streets food carts that sell sopaipillas, tastes have changed and now Chileans tend to eat them with the strangest condiments and mixtures you can imagine: mustard, ketchup, avocado and even dulce de leche.
Although the recipe for sopaipilla has evolved, we share with you the most traditional preparation of them:
3 ½ cups of flour
1 teaspoon of baking powder
250 grs approx of pumpkin (the amount you want)
1 teaspoon of salt
3 tablespoons of butter
oil for frying
Mix the flour, baking powder and salt in a bowl. Meanwhile cook the pumpkin until it is very soft and then pass it through a strainer. Afterwards add it to the flour mixture, then add the melted butter. Form a smooth dough that does not stick to your hands.
Then, with the help of a rolling pin, roll out the dough and cut them into circles,
they should be pricked with a fork.
Finally, heat the pan with the oil and fry the sopaipillas. It is important to style them on absorbent paper to remove excess of oil.
Written by LARM Chile