Cakes Andean (Venezuela)

History: One of the most recognized delicacy of the Venezuelan Andes are undoubtedly the Andean cupcakes. Made with wheat flour, captured the attention of the traveler as it passes through the Andean region. This is a cake, which consists of a filling covered with two layers of thinly spread round masses. They cook fried in some regions they put rice or potatoes to stews of beef or chicken used in the filling, in some cases using a single layer of dough brought to an after filling in the center, folded so that an crescent-shaped, stepping on the edges with a fork to seal. Andean cakes filled with meat and rice, spinach, leek, mushrooms, stewed fish (trout), potatoes with bacon and cheese, smoked cheese and even ate on our last trip through the backwaters before leaving Venezuela. It is common for breakfast and hot chocolate accompanied by thick, as well as snacks and appetizers (tapas). For 25 cupcakes Ingredients: Dough: 500 Grs. flour 1 egg 2 egg yolks 2 tablespoons butter 1 teaspoon salt 1 tablespoon sugar Water enough corn oil (for frying) Absorbent paper (to drain the cupcakes) Padding: 500 Grs.

ground beef 1 onion 10 cloves garlic 1 bell pepper 2 tomatoes finely chopped 2 tablespoons oil 1 ½ cups cooked white rice 1 tablespoon marinade for meat marinade 1 tablespoon soy salt for marinating meat sauce 1 tablespoon English to the marinated meat ½ teaspoon of cumin to the meat marinade 1 tablespoon oil for marinating the meat Salt and pepper to taste

Preparation: Filling: Put the ground beef in a bowl, place all the marinade ingredients, stir until all ingredients unite, let stand 1 hour for the meat to absorb the taste of the marinade in a pot put the oil and garlic previously crushed over medium heat; a minute later put the onion and paprika and cook for 4 to 5 minutes or until onion is transparent Incorporate put tomato stir and cook for about 3 minutes Place meat and cook another 4 to 5 minutes, ensuring that the meat is well dissolved. Guise simmer for 45 minutes, placing few persons amounts of water to keep meat from drying out completely Reserve to be used later Crust: Place flour and salt in a bowl or on a table in the form of a crown, ie making a hole in the middle, put the butter, eggs and sugar with your fingertips, mix the ingredients while the water is adding a little bit. Knead until the mixture is fairly uniform, soft and moist, and not stick to the table and the fingers Wrap the dough in plastic wrap and let stand for an hour Cakes: Flour a flat surface with a rolling pin, spread the dough until very thin, but without breaking (less than ½ cm.

Thick) with knife divide the dough into two: one half was used to place fill and the other to cover Place the first layer of dough with water and moisten the surface where it will place the filling, put small portions of the (5 cm. about the separation between them) to use the full extent of the body Spread half of dough and cover it with the first with a round mold or a cup (about 8 to 10 cm in diameter), cut in circles around each stuffed with a fork, pierce the center so you can leave the air and crush or press the edges to seal and finish decorating Place in a floured pan, heat oil in a Cardero, fry the patties to medium heat until golden brown Optional: You can substitute the meat for the same amount of chicken and prepare the same way another option for filling can be cheese, smoked cheese or soft cheese with a little salt, ricotta or cottage cheese with leek or chard, finely chopped mushrooms or you can skip and incorporate ricotta. Tips: With the leftover dough rest of the cuts, you can make French toast.

Fry small pieces of dough and then sprinkle bulge let sugar and ready.

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