Avocado Rica Arepa Empanada

Avocado Rica Arepa Empanada Recipe from Venezuela

Region / culture: Venezuela | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

The Avocado Rica Arepa Empanada is a delightful fusion of traditional South American cuisine with a modern twist. This recipe combines the rich, creamy texture of avocado with the savory taste of lobster, encased in a crispy, golden arepa dough. Perfect for any occasion, these empanadas offer a unique flavor experience that is sure to impress.

History

The origins of the arepa date back to the pre-Columbian indigenous tribes of present-day Venezuela and Colombia, where they were a staple food. Empanadas, with their Spanish roots, were introduced to the Americas by colonizers and quickly became a popular dish throughout the continent. The Avocado Rica Arepa Empanada is a contemporary take on these traditional foods, blending elements from different cultures to create a new culinary delight.

Ingredients

Dough

1 lb (454 g) Rica arepa flour (available in any Latin market, similar to semolina)
2 ripe avocados
2 cups boiling water
1 tbsp olive oil
1 tbsp brown sugar
pinch of salt

Filling

2 tbsp olive oil
1 2 lb (907 g) cooked Maine lobster, cut into chunks
2 tbsp garlic
1 cup Lea and Perrins sauce
2 california chiles
1 tomato
3 oz (85 g) grated manchego cheese
avocado and tangerine Sauce

How to prepare

Dough

Mix the ingredients well and let them sit until cold.
Then knead the mixture until it forms a workable dough, adding flour as necessary.

Filling

In a pan, sauté garlic in olive oil until it turns medium golden.
Add Lea and Perrins sauce and chopped tomato.
Bring the mixture to a boil and reduce it until the sauce has the consistency of gravy.
Season with salt and pepper to taste.
Add California chiles.
Transfer the mixture to a blender and blend until smooth.
Return the mixture to the pan and add lobster chunks.
Allow the filling to cool off.
In a bowl, mix the filling with grated manchego cheese.
On a wooden board, start working the dough with a rolling pin until it becomes thin (approximately 0.13").
Cut the dough into circles using a cup or glass.
Fill each circle with 1 tbsp of the filling and seal the edges with a fork or your fingers.
Lightly cook the empanadas in olive oil.
Serve with Avocado and Tangerine Sauce.

Variations

For a vegetarian option, replace the lobster with grilled vegetables or black beans. You can also experiment with different cheeses, such as queso fresco or mozzarella, for a different flavor profile.

Cooking Tips & Tricks

To ensure your empanadas are perfectly crispy and golden, make sure the oil is hot before frying. The dough should sizzle as soon as it touches the oil. For a healthier version, you can bake the empanadas at 400°F (200°C) for 20-25 minutes or until golden brown. When blending the filling, make sure it's cool to prevent the steam from creating pressure in the blender.

Serving Suggestions

Serve these empanadas hot, accompanied by the avocado and tangerine sauce for a refreshing contrast. A side of mixed greens or a simple tomato salad complements the rich flavors of the empanadas well.

Cooking Techniques

The key to a perfect empanada is in the dough. Kneading the dough until it's smooth and letting it rest before rolling ensures a tender, flaky crust. When sealing the empanadas, press the edges firmly to prevent the filling from leaking during cooking.

Ingredient Substitutions

If Rica arepa semolina is not available, pre-cooked cornmeal or masa harina can be used as a substitute. Instead of lobster, you can use shrimp, crab meat, or even chicken for the filling.

Make Ahead Tips

The dough and filling can be prepared ahead of time and stored in the refrigerator for up to two days. Assemble and cook the empanadas just before serving to ensure they are fresh and crispy.

Presentation Ideas

Serve the empanadas on a platter garnished with slices of avocado and fresh cilantro. Drizzle the avocado and tangerine sauce over the top or serve it on the side for dipping.

Pairing Recommendations

A crisp, citrusy white wine or a light, fruity rosé pairs beautifully with the flavors of the empanadas. For a non-alcoholic option, a sparkling limeade or tangerine juice complements the dish well.

Storage and Reheating Instructions

Leftover empanadas can be stored in an airtight container in the refrigerator for up to three days. Reheat in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy.

Nutrition Information

Calories per serving

Each Avocado Rica Arepa Empanada contains approximately 400 calories. This makes it a satisfying meal or snack option that provides energy without being overly calorific.

Carbohydrates

Each serving of Avocado Rica Arepa Empanada contains approximately 45 grams of carbohydrates. The primary source of these carbohydrates is the arepa semolina, which provides the body with energy.

Fats

Thanks to the avocados and olive oil, these empanadas are rich in healthy monounsaturated fats. Each serving contains about 22 grams of fat, which helps to keep you feeling full and satisfied.

Proteins

The lobster filling makes these empanadas a good source of high-quality protein, with each serving providing approximately 18 grams of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Avocados are a powerhouse of nutrients, including potassium, vitamin E, and vitamin C. Lobster contributes B-vitamins, especially vitamin B12, and minerals like zinc and selenium. Together, these ingredients make the empanadas a nutritious option.

Alergens

This recipe contains gluten (in the arepa semolina) and shellfish (lobster), which are common allergens. Those with allergies or sensitivities should take caution.

Summary

Overall, the Avocado Rica Arepa Empanada is a balanced meal option, providing carbohydrates for energy, healthy fats, high-quality protein, and a variety of vitamins and minerals. It's a nutritious choice that doesn't sacrifice flavor.

Summary

The Avocado Rica Arepa Empanada is a delicious, nutritious, and versatile dish that combines the best of traditional and modern cuisine. Whether you're hosting a dinner party or looking for a satisfying snack, these empanadas are sure to delight. With a variety of serving options and the ability to customize the recipe to your liking, it's a culinary adventure worth exploring.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Avocado Rica Arepa Empanada. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. As we chatted and sipped on some freshly brewed coffee, Maria suddenly pulled out a worn, stained piece of paper from her recipe box.

"Have you ever tried making Avocado Rica Arepa Empanadas?" she asked with a mischievous grin.

I shook my head, intrigued by the unfamiliar name. Maria explained that it was a traditional Colombian dish that she had learned from her grandmother many years ago. She was excited to share the recipe with me, knowing my love for trying new and exotic dishes.

As Maria began to walk me through the steps, I watched in awe as she effortlessly combined ingredients like ripe avocados, fresh cilantro, and creamy cheese to create a smooth and vibrant filling. The dough for the arepas was made from scratch, a mixture of cornmeal, water, and a pinch of salt. Maria expertly shaped the dough into small rounds, filled them with the avocado mixture, and then sealed them shut to form perfect little empanadas.

The empanadas were then fried to a golden crisp, the savory aroma filling the kitchen and making my mouth water. Maria plated them up, drizzling them with a tangy salsa verde and serving them alongside a cool, refreshing cucumber salad.

As I took my first bite, I was transported to a tropical paradise. The creamy avocado filling melted in my mouth, complemented perfectly by the crispy, golden crust of the empanada. The flavors were bold and vibrant, a perfect harmony of sweet, savory, and tangy.

I knew right then and there that I had to learn how to make this dish for myself. Maria graciously shared the recipe with me, and I made a mental note to practice and perfect it in my own kitchen.

Over the years, I have made the Avocado Rica Arepa Empanadas countless times, each batch better than the last. I have shared the recipe with friends and family, passing down this delicious tradition to the next generation.

I have added my own twist to the recipe, experimenting with different fillings and toppings to create new and exciting flavor combinations. Sometimes I use roasted vegetables and goat cheese, other times I opt for spicy chorizo and sharp cheddar. No matter what variation I choose, the Avocado Rica Arepa Empanadas always bring a smile to the faces of those who try them.

As I look back on that fateful day in Maria's kitchen, I am grateful for the gift of that recipe. It has brought me joy, satisfaction, and a sense of connection to my heritage. It reminds me of the power of food to bring people together, to create memories, and to nourish both body and soul.

So the next time you find yourself feeling adventurous in the kitchen, I urge you to give the Avocado Rica Arepa Empanadas a try. You may just discover a new favorite dish, a new tradition to pass down to your loved ones, and a new sense of wonder and excitement in the world of cooking.