– 2 cups of P.A.N. Precooked White Corn Meal.
– 2 ½ cups of water
– 2 tablespoons of vegetable oil
– 1 cup of diced cooked carrots
– 1 teaspoon of sugar
– Salt to taste
– Oil for frying
– 2 cups of fresh goat cheese, softened
– 3 tablespoons finely chopped chives
In a food processor or blender, process the cooked carrots with half of the water, making sure that no carrot pieces remain.
In a bowl, pour the rest of the water, oil and salt. Add the P.A.N. Precooked White Corn Meal, blend with the carrot puree. Let it rest for 2 minutes. Then mix for 2 more minutes. Set aside in a covered container.
Split the dough into 10 – 12 equal portions and shape into small spheres. Place plastic wrap on a table and flatten the dough into a ½ cm thick disk. Add filling in the center, fold the dough into a half-moon shape joining both edges, and with the help of a circular mold, trim the edges.
Fry the empanadas in abundant hot oil until golden brown.
Drain on absorbent paper and serve the empanadas while they still hot.
TRADITIONAL VENEZUELAN AREPA
CORN AND SWEET POTATO BREAD (Gluten Free)