Arepas reina pepiada
Arepas are a Venezuelan snack made from a cornmeal dough. You can stuff them will all kinds of fillings – we love this chicken and avo combo
AREPA DOUGH
- 200g cornmeal(we used Harina Pan Blanca)
- 2 tsp vegetable oilplus a little extra for frying
PEPIADA FILLING
- 1 avocado
- ½ limejuiced
- 1½ tbsp mayonnaise
- 200g shredded chicken(boiled in vegetable stock and salt)
Nutrition: per serving
- kcal394
- fat18.4g
- saturates2.8g
- carbs35.7g
- sugars0.4g
- fibre3.1g
- protein19.7g
- salt0.7g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the cornmeal, oil and ½ tsp of salt in a bowl. Add 100ml of cold water and allow it to soak for a few minutes, before mixing to form a dough.
step 2
Knead until it’s a slightly wet, soft dough without any lumps. Make balls of dough weighing roughly 150g each, until you run out of dough, and flatten each ball using a little oil in your hands.
step 3
Heat a non-stick pan with a little oil and fry the arepas until a crust forms on both sides.
step 4
Put them on a baking tray in the oven for 8-10 minutes or until they puff up. Cool on a wire rack until warm.
step 5
Tip the avocado into a bowl and mash with the lime juice. Mix in the mayo and the cooked chicken, and season. Split the arepas in half and fill with the avocado and chicken mixture.
