Criollo Corn Polvorosas with Sweet Pepper Hen and Avocado Cream

Instructions

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   1. Preheat the oven to 375 °F / 190 °C. Lightly grease 6 individual tart pans or shallow ramekins.

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   2. Make the dough: in a bowl, combine the precooked corn flour, all-purpose flour, and 4 g salt. Add the cold cubed butter and rub it in with your fingertips until the mixture looks sandy. Add 1 egg and the cold water little by little until a cohesive dough forms. Divide into two portions, wrap, and chill for 15 minutes.

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   3. Make the filling: heat the annatto oil in a wide skillet over medium heat. Sauté the onion, Venezuelan sweet pepper, garlic, and red bell pepper for 6 to 8 minutes until softened.

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   4. Add the tomato paste, grated panela, ground cumin, black pepper, and the remaining 4 g salt. Cook for 1 minute so the tomato paste concentrates.

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   5. Stir in the shredded hen, hen or chicken stock, stuffed green olives, and capers. Cook for 8 to 10 minutes over medium heat until the filling is moist but not runny. Turn off the heat, add half of the chopped fresh cilantro, and let cool for 10 minutes.

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   6. Make the avocado cream: blend the ripe avocado with the plain yogurt, lime juice, and the remaining fresh cilantro until smooth. Adjust salt if needed and keep chilled.

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   7. Roll out one portion of dough between two sheets of baking paper or on a lightly floured surface. Line the 6 molds with part of the dough, pressing into the bottom and sides. Divide the hen filling evenly among them.

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   8. Roll out the remaining dough and cut 6 tops. Cover each polvorosa, seal the edges, and make a small opening in the center to let steam escape. Brush with the beaten egg.

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   9. Bake at 375 °F / 190 °C for 28 to 32 minutes, or until the polvorosas are golden and firm. Let rest for 8 minutes before unmolding.

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    10. Serve the criollo polvorosas hot or warm with the avocado cream on the side or spooned over the top.