Olive Magazine
a plate of arepas with a small bowl of lime wedges and a knife on a pink fabric background

Arepas reina pepiada

Published: June 18, 2021 at 2:14 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a snack or side

Arepas are a Venezuelan snack made from a cornmeal dough. You can stuff them will all kinds of fillings – we love this chicken and avo combo

Nutrition:
NutrientUnit
kcal394
fat18.4g
saturates2.8g
carbs35.7g
sugars0.4g
fibre3.1g
protein19.7g
salt0.7g
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Try this easy recipe for Venezuelan arepas, then check out our arepas with eggs and arepas pelúa.

Ingredients

AREPA DOUGH

  • 200g cornmeal, (we used Harina Pan Blanca)
  • 2 tsp vegetable oil, plus a little extra for frying

PEPIADA FILLING

  • 1 avocado
  • ½ lime, juiced
  • 1½ tbsp mayonnaise
  • 200g shredded chicken, (boiled in vegetable stock and salt)

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Put the cornmeal, oil and ½ tsp of salt in a bowl. Add 100ml of cold water and allow it to soak for a few minutes, before mixing to form a dough.

  • STEP 2

    Knead until it’s a slightly wet, soft dough without any lumps. Make balls of dough weighing roughly 150g each, until you run out of dough, and flatten each ball using a little oil in your hands.

  • STEP 3

    Heat a non-stick pan with a little oil and fry the arepas until a crust forms on both sides.

  • STEP 4

    Put them on a baking tray in the oven for 8-10 minutes or until they puff up. Cool on a wire rack until warm.

  • STEP 5

    Tip the avocado into a bowl and mash with the lime juice. Mix in the mayo and the cooked chicken, and season. Split the arepas in half and fill with the avocado and chicken mixture.

Check out our easy avocado on toast recipes

Avocado Toast Recipes
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