Pilado Corn Arepa Hand Pies with Coconut Fish Filling, Sweet Pepper Sofrito and Green Mango Salad

Instructions

1. 1

   1. In a bowl, combine the fish with 1 tablespoon lime juice, 1/2 teaspoon salt, and half of the chopped garlic. Let it rest for 10 minutes while you prepare the sofrito.

2. 2

   2. Heat 2 tablespoons vegetable oil in a wide skillet over medium heat. Add the white onion, sweet pepper, red bell pepper, and the remaining garlic. Cook for 5 to 6 minutes until the vegetables are soft and fragrant.

3. 3

   3. Stir in the tomato, ground cumin, grated panela, and 1/2 teaspoon salt. Cook for 3 minutes, stirring, until a juicy base forms.

4. 4

   4. Add the marinated fish to the skillet and cook for 2 minutes, gently breaking it up with a spoon. Pour in the coconut milk and cook over medium-low heat for 8 to 10 minutes until the fish is fully cooked and the mixture becomes rich and slightly thick. Add half of the chopped cilantro, adjust salt, and let the filling cool.

5. 5

   5. For the dough, mix the warm water with 1/2 teaspoon salt and 1 tablespoon oil in a large bowl. Add the precooked corn flour and the lightly mashed cooked pilado corn. Knead for 2 to 3 minutes until you have a soft, moist, workable dough. Let it rest for 5 minutes.

6. 6

   6. While the dough rests, make the salad by mixing the green mango, red onion, 1 tablespoon lime juice, white vinegar, the remaining cilantro, and a pinch of salt. Set aside so the flavors can mingle.

7. 7

   7. Divide the dough into 8 equal portions. Shape into balls and flatten each one between two sheets of plastic or parchment until you get discs about 5 inches wide.

8. 8

   8. Place 2 to 3 tablespoons of the fish filling in the center of each disc. Fold over to form half-moons and press the edges firmly with your fingers to seal. If cracks appear, lightly moisten your fingers with water and smooth the surface.

9. 9

   9. To cook in a skillet, heat a thin layer of oil over medium heat. Cook the hand pies for 4 to 5 minutes per side until golden and crisp. If you prefer to bake them, place them on a lightly oiled tray and bake at 400°F / 200°C for 18 to 22 minutes, flipping halfway through.

10. 10

    10. Let the hand pies rest for 2 minutes. Serve hot with the green mango salad on the side and avocado slices on top or alongside.