← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 250 g pumpkin or butternut squash, steamed and mashed (or canned purée), cooled
• 300 g plain flour, plus extra for rolling
• 2 tsp Baking powder
• 1 tsp Salt
• 45 g Butter, melted (or vegetable shortening)
• 2 tbsp warm water, if needed
• vegetable oil, for frying

Method

1. Mix the flour, baking powder and salt in a bowl. Add the pumpkin and melted butter and stir, then knead for 3–4 min into a soft, smooth dough that doesn’t stick. Add a little water or flour as needed.
2. Cover and rest for 15 min.
3. Roll the dough out on a floured surface to about 5 mm thick. Cut into 10 cm rounds and prick each one a few times with a fork so they don’t puff into balls.
4. Heat 3 cm of oil in a deep frying pan to 180°C (350°F). Fry 3–4 at a time for 1–2 min per side, until puffed and golden.
5. Drain on paper and serve warm with pebre, or soak in hot chancaca (dark sugar) syrup for “sopaipillas pasadas”.

Tips

• The pumpkin should be dry: drain watery purée in a sieve for 10 min first.
• Rest the cooked sopaipillas on a rack, not a plate, so they stay crisp outside.

Sources

Written in our own words after cross-checking these recipes:

Cocina Chilena (Pilar Hernández) 196 flavors Curious Cuisiniere