Arepa Rellena

Method

Mix maize flour with warm water, salt and butter until a soft dough forms, then knead for 2-3 minutes until smooth and pliable. Warm the cooked shredded meat and mix with black beans and spring onions. Divide the dough into 8 equal portions and pat each between cling film into a disc about 10cm wide. Place a spoonful of meat mixture, a slice of cheese and a thin slice of avocado on one half of each disc, then fold over and seal the edges firmly. Heat oil to 170°C and carefully fry each arepa for 3-4 minutes per side until golden and crispy, turning once. Drain on kitchen paper and serve hot with guacamole and fresh salsa on the side.