Criollo Mapuey and Corn Hand Pies with Gentle Goat Pabellón and Green Papaya Guasacaca

Instructions

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   1. In a medium pot, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add half of the chopped onion, half of the red bell pepper, half of the sweet ají pepper, and 3 minced garlic cloves. Sauté for 4 to 5 minutes until fragrant.

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   2. Add the goat meat, 2 g (3/4 tsp) salt, half of the black pepper, 2 g (3/4 tsp) cumin, 1 g (1/2 tsp) dried oregano, and the annatto powder. Brown for 6 to 8 minutes, stirring.

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   3. Add the crushed tomato, 360 ml (1 1/2 cups) water, and 15 g (1 tbsp) grated panela. Cover and cook over low heat for 40 minutes, or until the meat is tender. Uncover for the last 10 minutes to reduce slightly. Shred or finely chop the meat right in the pot and set aside.

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   4. Meanwhile, make the beans. In a small skillet, heat 10 ml (2 tsp) vegetable oil over medium heat. Add one quarter of the onion and 1 minced garlic clove; cook for 2 minutes. Add the cooked black beans, 60 ml (1/4 cup) bean cooking liquid or water, 1 g (1/4 tsp) cumin, 1 g (1/2 tsp) oregano, a pinch of salt, and a pinch of pepper. Cook for 8 minutes until silky and thick. Set aside.

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   5. In another skillet, heat 10 ml (2 tsp) vegetable oil over medium heat. Add the diced ripe plantain and 10 g (2 tsp) grated panela. Cook for 4 to 6 minutes until golden and lightly caramelized. Set aside.

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   6. For the green papaya guasacaca, place the green papaya, avocado, remaining cilantro, 2 garlic cloves, remaining sweet ají pepper, 30 ml (2 tbsp) lime juice, white vinegar, 45 ml (3 tbsp) vegetable oil, 60 ml (1/4 cup) water, a pinch of salt, and a pinch of pepper in a blender. Blend until thick and fresh. Chill until needed.

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   7. For the dough, mix the pre-cooked corn flour with 300 g (10.6 oz) mashed mapuey, 480 ml (2 cups) warm water, 1 1/2 tsp salt, and 15 ml (1 tbsp) vegetable oil in a large bowl. Knead for 3 to 4 minutes until smooth, pliable, and not sticky. Adjust with a little more water or corn flour if needed.

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   8. Divide the dough into 12 equal portions. Roll into balls and cover with a towel so they do not dry out.

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   9. Mix the stewed goat with the silky black beans to create the filling base. Keep the caramelized plantain separate so you can add it while shaping.

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    10. Place one dough ball between two sheets of plastic or parchment and flatten into a disc about 12 cm (5 in) wide. Put some goat and bean filling in the center and add a few cubes of caramelized plantain. Fold into a half-moon shape and press the edges firmly to seal. Repeat with the rest.

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    11. Heat enough oil for frying to 350°F (175°C). Fry the hand pies in batches of 3 or 4 for 3 to 4 minutes per side, until golden and crisp. Drain on paper towels. If you want to keep them warm, place them on a tray in a 200°F (95°C) oven.

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    12. Serve the hand pies hot with a generous spoonful of green papaya guasacaca on top or on the side.

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    13. For a baked option, brush the hand pies lightly with oil, place them on a tray, and bake at 400°F (200°C) for 22 to 25 minutes, turning halfway through, until firm and golden.