Sopaipillas

One of Chile’s most beloved fried pastries, sopaipillas are a staple street food and rainy-day comfort food enjoyed all over the country year-round.

Ingredients

• 500 g (4 cups) all-purpose flour
• 200 g (1 cup) cooked, thoroughly drained, and mashed pumpkin or butternut squash
• 50 g (3½ tbsp) lard or unsalted butter, at room temperature
• 1 tsp baking powder
• 1 tsp salt
• Vegetable oil, for frying

Preparation

1. Cook the pumpkin in salted water until completely soft. Drain very thoroughly (excess moisture makes a sticky dough), mash until perfectly smooth, and let cool to room temperature.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the mashed pumpkin and lard (or butter). Work the mixture with your hands until combined into a rough dough.
4. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and no longer sticky. Add flour one tablespoon at a time as needed.
5. Cover with a clean cloth and rest for 15 minutes.
6. Roll the dough out to about 5 mm (¼ inch) thick.
7. Cut out rounds 8–10 cm (3–4 inches) in diameter using a cookie cutter or the rim of a glass.
8. Prick each round 3–4 times with a fork so they stay flat while frying.
9. Heat about 5 cm (2 inches) of vegetable oil in a heavy pot or deep skillet to 175 °C (350 °F). A small piece of dough dropped in should float to the surface immediately.
10. Fry in batches of 4–5 for 2–3 minutes per side until deep golden and cooked through.
11. Transfer to a paper-towel-lined plate to drain.
12. Serve immediately with pebre (Chilean fresh salsa), mustard, mashed avocado, or just a sprinkle of coarse salt.