Sweet Potato and Corn Hand Pies with Mushroom Pabellon, White Cheese and Sweet Pepper Guasacaca

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and lightly grease a baking tray with a little of the vegetable oil.

2. 2

   In a large bowl, mix the mashed sweet potato with the pre-cooked cornmeal, warm water, 1/2 teaspoon of the salt, and 1 tablespoon of the vegetable oil. Knead for 2 to 3 minutes until you have a soft, workable, non-sticky dough. Let it rest for 10 minutes.

3. 3

   While the dough rests, heat 1 tablespoon of the vegetable oil in a wide skillet over medium heat. Sauté the onion with the garlic and half of the sweet pepper for 4 minutes, until fragrant and translucent.

4. 4

   Add the ground cumin, smoked paprika, and chopped mushrooms. Cook for 6 to 8 minutes, stirring, until the mushrooms release their moisture and lightly brown.

5. 5

   Stir in the black beans, grated panela, vinegar, and 1/4 teaspoon of salt. Cook 3 minutes more so the filling comes together.

6. 6

   In another small skillet, heat the remaining 1 tablespoon of vegetable oil and brown the diced ripe plantain for 3 to 4 minutes, until caramelized around the edges. Gently fold it into the mushroom and bean filling. Remove from the heat and let it cool slightly.

7. 7

   For the guasacaca, blend or process the avocado with the cilantro, the remaining sweet pepper, lime juice, cold water, and 1/4 teaspoon of salt until smooth and lightly creamy. Set aside.

8. 8

   Divide the dough into 12 equal pieces. Roll into balls and flatten each one between your hands or on parchment paper to make disks about 4 to 5 inches wide.

9. 9

   Place 2 tablespoons of filling in the center of each disk, add a little grated white cheese over the filling, and fold into a half-moon shape. Press the edges well to seal.

10. 10

    Arrange the hand pies on the prepared tray and bake for 22 to 25 minutes at 200 °C / 400 °F, turning them halfway through, until firm and lightly golden in spots.

11. 11

    Let them rest for 5 minutes after baking. Serve the hand pies hot with the sweet pepper guasacaca on the side and the remaining grated white cheese sprinkled on top or served at the table.