Caracas-Style Topochos Hand Pies with Mushroom Pabellon and Warm Sweet Pepper Cream

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a baking tray with some of the annatto oil or line it with parchment paper.

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   2. Cook the peeled topochos in enough water until very tender, about 12 to 15 minutes. Drain and mash them while hot until smooth.

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   3. In a large bowl, mix the mashed topochos with the pre-cooked cornmeal, 1/2 teaspoon salt, 1 tablespoon annatto oil, and the warm water little by little. Knead for 2 to 3 minutes until you get a soft, workable dough that does not stick. Cover and let rest for 10 minutes.

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   4. For the filling, heat 1 tablespoon oil in a large skillet over medium heat. Sauté half of the onion, half of the sweet peppers, and half of the garlic for 3 minutes.

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   5. Add the chopped mushrooms, ground cumin, and 1/2 teaspoon salt. Cook for 6 to 8 minutes until the mushrooms release their moisture and lightly brown.

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   6. Stir in the black beans, grated panela, and vinegar. Cook 2 minutes more, lightly mashing some of the beans so the filling holds together.

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   7. In another skillet, heat 1/2 tablespoon oil and brown the diced ripe plantain for 3 to 4 minutes until the edges caramelize. Mix it into the mushroom and bean filling. Add 2 tablespoons chopped cilantro, adjust salt, and let cool for 10 minutes.

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   8. For the warm cream, place the butter in a small saucepan over medium-low heat. Sauté the remaining onion, sweet peppers, and garlic for 3 minutes without browning.

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   9. Dissolve the cornstarch in the cold milk and add it to the saucepan along with 1/2 teaspoon salt. Cook, stirring, until slightly thickened, 3 to 4 minutes. Add half of the fresh cheese and stir until partially melted. Mix in the remaining chopped cilantro and keep warm.

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    10. Divide the dough into 12 portions. Shape into balls and flatten them between your hands or on plastic wrap into discs about 10 to 12 cm / 4 to 5 inches wide.

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    11. Place 2 tablespoons of filling in the center of each disc. Fold over to form half-moons and seal the edges by pressing with your fingers or a fork.

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    12. Arrange the hand pies on the tray, brush them with the beaten egg, and lightly brush with the remaining annatto oil to deepen the color.

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    13. Bake at 200 °C / 400 °F for 22 to 25 minutes, rotating the tray halfway through, until the hand pies are firm and lightly golden in spots.

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    14. Serve the hot hand pies with the warm sweet pepper cream and the remaining crumbled fresh cheese on top.