Caracas-Style Sweet Potato and Corn Hand Pies with Papelón Pulled Pork, Sweet Pepper and Fresh Cheese

Instructions

1. 1

   1. Place the pork in a medium pot with 240 ml (1 cup) water, half of the salt, the black pepper, and 1/2 teaspoon of the cumin. Cover and cook over medium heat for 25 minutes, until tender and most of the liquid has evaporated.

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   2. Meanwhile, cook the sweet potato in another pot with enough water for 12 to 15 minutes, until very soft. Drain well and mash until smooth. Set aside.

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   3. Shred the cooked pork with two forks. If there is liquid left in the pot, keep only 1 to 2 tablespoons so the filling stays juicy.

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   4. In a skillet, heat 15 ml (1 tbsp) oil. Sauté half of the onion and all of the sweet pepper for 4 minutes. Add the garlic, remaining cumin, and sweet paprika, and cook 1 minute more.

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   5. Add the shredded pork and grated papelón to the skillet. Stir in 120 ml (1/2 cup) water and cook for 6 to 8 minutes, stirring, until the filling is moist but not runny. Adjust with some of the remaining salt. Remove from the heat and mix in the cilantro. Let cool slightly.

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   6. For the dough, combine the mashed sweet potato with 120 ml (1/2 cup) warm water, melted butter, the remaining chopped onion, the rest of the salt, and the remaining oil. Gradually add the pre-cooked corn flour and knead for 2 to 3 minutes until you have a soft, workable, non-sticky dough. Let it rest for 5 minutes.

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   7. Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper or lightly grease it.

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   8. Divide the dough into 12 equal portions. Shape each portion into a ball, then flatten between your hands or on plastic wrap to make discs about 10 to 12 cm (4 to 5 inches) wide.

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   9. Place a generous spoonful of pork filling and a little crumbled fresh cheese in the center of each disc. Fold into half-moons and press the edges firmly to seal. If needed, lightly moisten the edges with water.

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    10. Arrange the hand pies on the tray. Brush them with the beaten egg using a pastry brush or spoon.

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    11. Bake for 18 to 22 minutes at 200 °C / 400 °F, until firm and golden on top. For deeper color, broil for 1 to 2 additional minutes, watching closely.

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    12. Let rest for 5 minutes before serving so the filling settles and the cheese stays creamy without spilling out.