Contexto

Origen y referencia gastronómica

The meat pie is an Aussie icon, found at every footy match, bakery, and corner store. It dates back to the 19th century, influenced by British savory pies, but has become a national symbol. Meanwhile, the arepa is a staple of Venezuela and Colombia, a versatile corn cake that can hold any filling. This fusion honors both traditions.

The arepa's sturdy corn shell is perfect for holding a generous amount of meat pie filling, making it a portable and mess-free way to enjoy the classic Australian pie.

Por que funciona

Adaptacion a la arepa

The arepa's sturdy corn shell is perfect for holding a generous amount of meat pie filling, making it a portable and mess-free way to enjoy the classic Australian pie.

The savory, gelatin-rich beef gravy of the meat pie seeps into the warm arepa, creating a delightful contrast between the crisp corn exterior and the tender, saucy interior. It's the best of both worlds.

Ingredientes

Lista principal

• For the arepas: 1 cup pre-cooked white cornmeal (masarepa), 1 cup warm water, 1/2 tsp salt, 1 tbsp olive oil
• For the filling: 1 lb ground beef, 1 onion (diced), 2 garlic cloves (minced), 1 carrot (diced), 1 cup beef broth, 2 tbsp Worcestershire sauce, 1 tbsp tomato paste, 1 tsp dried thyme, 1/2 tsp black pepper, 1 tbsp cornstarch mixed with 2 tbsp water (slurry), 2 tbsp butter
• Optional: 1 sheet puff pastry (cut into small rounds), 1 egg (beaten for glaze)

Metodo

Paso a paso

1. Make the arepa dough: Mix cornmeal, warm water, salt, and olive oil in a bowl until a soft dough forms. Let rest for 5 minutes.
2. Divide dough into 4 portions, shape into balls, then flatten into discs about 1/2 inch thick.
3. Cook arepas in a non-stick skillet over medium heat for 5-6 minutes per side, until golden and cooked through. Set aside.
4. Prepare the filling: In a large pan, melt butter over medium-high heat. Add onion and carrot, cook until softened (3-4 minutes). Add garlic, cook 1 minute.
5. Add ground beef, breaking it up, and cook until browned. Drain excess fat if needed.
6. Stir in tomato paste, Worcestershire sauce, thyme, and pepper. Cook 1 minute.
7. Pour in beef broth and bring to a simmer. Reduce heat to low.
8. Whisk in the cornstarch slurry and stir until thickened (2-3 minutes). Season with salt if needed. Remove from heat.
9. To assemble: Cut a slit in each arepa to create a pocket. Fill generously with the meat mixture.
10. Optional: Top each filled arepa with a puff pastry round (brush with beaten egg) and bake at 400°F (200°C) for 8-10 minutes until pastry is golden. Serve immediately.

Consejos

Notas del editor

• For an extra authentic touch, add a small piece of puff pastry on top of the arepa before baking, or simply serve with a side of flaky pastry shards.
• Make the filling ahead: it keeps well in the fridge for up to 3 days and reheats beautifully.
• If you can't find masarepa, use finely ground cornmeal (not corn flour) and adjust water as needed.

Presentacion

Como servirla

Serve the arepa warm, with a side of tomato sauce (ketchup) for dipping. Garnish with fresh parsley.

FAQ

Preguntas frecuentes