Sopaipillas as a side for stews
Sopaipillas are a traditional Chilean fried pastry, typically made from a simple dough of flour, pumpkin (zapallo), and butter, which puffs up into a light, airy pillow when cooked. They are a beloved comfort food, especially popular during the winter months and on rainy days. While often enjoyed on their own with pebre (a Chilean salsa) or mustard, they serve as a delicious, starchy side to soak up the rich broths of hearty stews like 'cazuela' or 'paila marina'.
🍽️ Nutrition at a glance
As a fried bread, sopaipillas are high in carbohydrates and fat, providing quick energy. They are a good source of iron and B vitamins from the flour, but their nutritional profile is dominated by calories from refined carbs and the oil absorbed during frying.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 4 g |
| Carbs | 32 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 220 mg |
| Iron | 2.5 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 3.5 mg |
| Vitamin A | 15% DV |
| Potassium | 120 mg |
| Magnesium | 15 mg |
| Phosphorus | 60 mg |
| Selenium | 8 mcg |
Per 1 sopaipilla (approx. 80 g) · estimated, varies by recipe
💡 What's interesting
Culturally, sopaipillas are deeply tied to Chilean identity and are a staple at street fairs and family gatherings. Their unique inclusion of pumpkin in the dough not only gives them a distinctive orange hue and subtle sweetness but also adds a small boost of beta-carotene.
