Chapalele – Chilean potato buns

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 12 buns

Chapaleles are traditional potato buns from the island of Chiloé, located in southern Chile. Locals claim that this is where potatoes were first cultivated, so it's no surprise that this vegetable is an ingredient in their most important food: bread. Chapaleles are made very simply from a mixture of flour and mashed potatoes with butter, salt, and baking powder. For the filling, wrap crumbled pork rinds in the dough. Their flavor pairs wonderfully with potatoes. Bake chapaleles in the oven and serve as an appetizer with guacamole for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg red potatoes
220 g flour
1 tbsp baking powder
1 teaspoon of salt
3 tbsp softened butter
Pork cracklings, chopped (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, red potatoes, premium flour, butter, pork cracklings

Cooking the dish according to the recipe:

Place peeled and sliced potatoes in a saucepan with cold water and salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15 minutes or until the potatoes are tender.
Drain the water and return the potatoes to the pan. Let cool for about 15 minutes and mash with a potato masher.

Preheat oven to 180°C.

Place the mashed potatoes in a bowl, add flour, salt, baking powder, and butter. Mix everything together with a wooden spoon, then knead the dough with your hands.
Divide the dough into 12 portions, add a spoonful of pork rinds, if using, to each portion, and form into a ball. Place on a baking sheet.

If you want the buns to be the same size, weigh the dough. These buns weigh 100 grams each.
Bake for 25-30 minutes until golden brown.

Serve warm with guacamole. Leftovers can be reheated before serving.