GLUTEN-FREE AREPAS – VENEZUELAN CORNBREAD BUNS
Arepas are a popular tradition in South America that are eaten throughout the day in numerous variations.
This recipe for Arepas - Venezuelan Cornbread Buns - is made from a pre-cooked ground white or yellow corn meal known as masarepa, which is readily available in Australia from delis and major supermarkets.
We’ve used Pan brand, but if you pick up a corn meal packet marked with the words harina de maiz precocida, you’ll have the right thing.
Mix it into a dough, roll it into patties and you’ll end up with naturally gluten-free corn bread that’s very easy to prepare.
When nearly cooked, the buns are split open, stuffed with a spicy cheese mixture and returned to the oven.
Then each bun is opened again, with a big dollop of mashed avocado and some tomato added to the mix. Still warm. All very cheesy. All very tasty.
The best eating instruments by far are the fingers of both hands.
Jan
AREPAS - VENEZUELAN CORNBREAD BUNS
Serves 4 for a light breakfast or brunch. Makes 8 individual buns.
320 gm pre-cooked white cornmeal, harina de mais blanco precocida (we’ve used Pan brand)
1.5 teaspoon salt
40 ml extra-virgin olive oil
2 large egg yolks
500 ml lukewarm water
100 gm feta, finely crumbled
120 gm block mozzarella, roughly grated
3 tablespoons finely chopped fresh coriander leaves
1 teaspoon cumin seeds, toasted and roughly ground
1 dried ancho chilli, ground (or a teaspoon dried chilli flakes)
1 teaspoon mild paprika
1 large avocado
1 tablespoon lime juice
Salt and ground black pepper
3 large Roma tomatoes, sliced
Heat the oven to 180°C fan-forced. Line a large oven tray (42cm x30cm) with baking paper.
Add the cornmeal and salt to a large bowl and whisk to combine.
Stir in 20ml of the oil and the egg yolks, and continue stirring while pouring in the lukewarm water.
Once combined, use damp hands to bring everything together into a dough, and knead for a couple of minutes to smooth out any lumps.
Leave to rest for 5 minutes then divide into 8 pieces and roll into balls. Flatten the balls into discs 10cm wide, then lay the circles of dough on the paper-lined oven tray.
Place a large frying pan on a medium-high heat. When the pan is hot, add 10ml of the oil and turn the pan to coat.
Carefully remove 4 of the discs and add to the pan. Cook for 3 or more minutes on each side, until crisp and nicely coloured. Return the fried Arepas to the lined oven tray and repeat with the remaining oil and dough circles.
Transfer the Arepas to the oven and bake for 20 minutes, flipping them over halfway, until crisp and cooked through the middle (they will still be a little soft in the centre). Set aside for 5 minutes to cool.
Meanwhile, combine the cheeses, coriander, cumin, ground ancho or chilli flakes, paprika and a pinch of salt in a medium bowl.
In a second bowl, roughly mash the avocado with the lime juice, a quarter-teaspoon of salt and a good grind of pepper.
When the Arepas are cool enough to handle use a small, sharp knife to open them up half way round to create a pocket.
Stuff with the cheese mixture, return to the tray and bake for another eight minutes, until the cheeses have melted.
Remove from the oven and cool briefly. Then stuff each Arepa with a dollop of mashed avocado and two slices of tomato.
Transfer to a platter and serve warm.