Online Recipe Book

Chilean Sopaipillas

4 servings
Prep info
10 min prep + 20 min fry
Prep time
Not set
Cook time
30 minutes
Time required
30 minutes
Oven preheat


  • 2 c Flour (Plain)
  • 1 c pumpkin puree
  • 3 T butter, melted
  • 1 T vegetable oil
  • 1 t salt
  • oil, for frying


Put the flour on the table and make a well in the middle of it. Place in the well the pumpkin puree, the melted butter, the oil, and the salt and start to mix with your hands. You have to knead until the dough is soft. Then you form a roll with it and cut pieces with your hand (you can make them in the size you like, there are really tiny ones, and really huge ones). You make balls with the pieces of dough and then make them plane using your hands. You can shape them rolling out the dough and using round cookie cutters of the desired diameter. You can shape them in other forms if you like (hearts, for example).

Then you make little holes with a fork on the shaped dough and fry them in abundant oil.


SJ Note 28 July 2009: These were really good, different than anything I've ever tried.  Not much pumpkin flavor came through, but that might have been because of the frozen instead of canned pumpkin we used.  They're actually not really all that flavorful by themselves; good as a base - for jam or the like.  The original poster recommends them with jam, mustard, cheese, powdered sugar and cinnamon, or whatever.  I'd like to try them with more flavoring agents inside in the future.  Also, note that about 1/2 or 2/3 cup flour needed to be added to get this dough workable.  I should measure next time, and adjust the recipe.  Really interesting texture - really good!