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+ servings
4 from 2 votes
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins

Sopaipillas (sopapillas, sopaipas or cachangas) are pumpkin-based flour tortillas fried in oil or butter that are typical in Chile, and have other variants throughout Latin America.

Course: Dessert
Cuisine: Chilean, Latin American, Vegetarian
Servings: 25 sopaipillas
Author: Nita Ragoonanan
  • 1 cup pumpkin purée
  • 3 tablespoons butter (or margarine) , melted
  • 1 teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking soda
  • cup hot milk (not scalded)
  • Frying oil
  1. Pour the flour and the baking soda into the bowl of a stand mixer, mix and dig a well in the center.
  2. Pour the melted butter in the center of this well and add the milk, salt and pumpkin.
  3. Knead until soft and stretchy but not sticky.
  4. Place the dough on a lightly floured work surface and roll it to a thickness of ¼ inch (5 mm)

  5. Cut circles of 4 inches (10 cm) in diameter and prick them with a fork.

  6. In a deep pan, heat a large volume of oil to 350 F / 180 C.

  7. Fry the sopaipillas 1 to 2 minutes on each side. Be careful they must be golden, but must not brown.
  8. Place the sopaipillas in a large dish lined with paper towels.
  9. Serve hot.