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Arepa & Pâté Filling

Arepa & Pâté Filling
Arepa & Pâté Filling

As far as I can remember, there has not been a time in my life that arepas were not present. Quite normal for any Venezuelan, actually. They are one of the most iconic foods in the country. It is common to eat arepas throughout the day, both as snacks and as sides to meals. Arepas; can be filled with a variety of different fillings. As a kid, I was not allowed to eat it with diablitos (deviled ham spread) or any swine-derive product, for that matter. Instead, we had chicken liver pate, and until this day, this is how I have my diablitos arepa. Happy to share my family's very own recipe with you.

Arepas are a simple meal made with three ingredients in just 30 minutes. They are tasty and ideal for filling with your favorite ingredients. This measurement makes about ten arepas.


2 cups of pre-cooked white or yellow cornflour (320 g)

2 1/2 cups of lukewarm water (625 ml)

1 teaspoon salt

1 teaspoon extra virgin olive oil (optional)

150 gr. of chicken ham (in chunks not in slices)

1 teaspoon of hot sauce of your preference

1 tablespoon of mayonnaise

Salt & Pepper to taste


  1. Add the flour and salt to a large bowl.

  2. Add the olive oil.

  3. Pour the water into the large bowl and stir. Let the dough rest for 5-10 minutes.

  4. Slightly wet your hands, so the dough will not stick to your hands. Divide the dough into ten balls and shape them into an arepa by flattening them with the palms of your hands.

  5. Add a little oil to a large frying pan and spread it out with a brush or kitchen paper.

  6. Heat the pan and cook the arepas (I cooked them in two batches of five arepas) over medium heat for about 5-7 minutes on each side.

  7. The surface of the arepa will brown slightly, but be careful not to burn it.

  8. Let the arepas cool a little so that you can touch them with your hands without burning yourself.

  9. Open them in half with the help of a knife and fill them with anything your heart desires (my favorite fillings: shredded chicken & avocado salad, or salty white cheese and avocado).

  10. To make the pâté filling: 150 gr. chicken ham in chunks, 1 teaspoon of hot sauce, 1 tablespoon of mayonnaise, salt and pepper in the food processor for a few pulses.


  1. If your arepas crack a bit, you can touch up the cracks with your wet hands to make the surface smooth. If your arepas break a lot, your dough needs a little more water (add one tablespoon each time until it's perfect).



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