Arepas de Huevo

Ingredients

• 300g pre-cooked white cornmeal (masarepa)
• 450ml warm water
• 1 tsp salt
• 1 tbsp vegetable oil, for the dough
• 8 eggs
• 1 litre vegetable oil, for frying
• 150g minced beef, cooked and seasoned (optional)
• salt and pepper, to taste

Before you cook

• Pour the warm water into a wide bowl and stir in the salt until it dissolves.
• Rain the masarepa into the water with one hand while stirring with the other.
• Knead the dough in the bowl for 3 minutes, working in the tablespoon of oil, until it is smooth and does not crack when you press it.
• Cover the dough and rest it for 10 minutes, then divide it into 8 equal balls.
• Crack each egg into its own small cup.

Steps

1. Place a ball of dough between two squares of cling film or a split freezer bag.
2. Press it out with a flat plate into a disc about 12cm across and 3mm thick, thinner than a normal arepa.
3. Peel the disc off the plastic and check the edges for cracks, pinching any closed.
4. Repeat with the remaining dough balls.
5. Heat the frying oil in a deep pan to 180°C.
6. Slide in one arepa and fry it for about 90 seconds, spooning hot oil over the top, until it balloons up like a pitta.
7. Lift the puffed arepa onto a plate and let it cool for 1 minute so you can handle it.
8. Cut a 4cm slit along one edge with a small knife, keeping the pocket intact.
9. Pour one egg into the pocket through the slit and add a spoonful of the cooked mince if you are using it.
10. Season the filling through the opening with a pinch of salt and pepper.
11. Press the slit closed with your fingers and pinch a little spare dough over it to seal.
12. Lower the filled arepa back into the hot oil and fry for 3 minutes, turning once, until deep gold and firm.
13. Drain on kitchen paper and repeat with the rest.
14. Serve hot, with the yolk still soft inside.