DISH RESEARCH · Snack
Sopaipilla
Hernández’s sopaipillas mix cold pumpkin purée and melted butter into a rested dough, then fry it until browned and serve it hot.
About Sopaipilla
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Pilar Hernández’s Chilean sopaipillas bring cold pumpkin purée into a soft dough, rested and rolled before frying. This version uses melted butter and her mixing-bowl method.
Flour, baking powder and fine salt are stirred together in a large bowl. Melted butter and the cold pumpkin purée are added in the centre, and the mixture is kneaded into a smooth, uniform dough.
The dough rests for twenty minutes. It is rolled on a floured counter to the chosen thickness; Hernández prefers it about half a centimetre thick.
The frying oil is heated to the recipe’s stated 180°C or 350°F. The sopaipillas fry for about two to three minutes per side until well browned.
The fried sopaipillas are lifted onto a plate covered with paper towel to absorb surplus oil. Hernández serves them hot as an appetizer or snack.
Ingredients in Sopaipilla
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Chilean