Feta-Filled Arepas

ACTIVE: 30 MIN
TOTAL TIME: 45 MIN
SERVINGS: 8

FAST
MAKE-AHEAD
VEGETARIAN

For the 2000 book The Modern Vegetarian Kitchen, Peter Berley (former chef at Manhattan's Angelica Kitchen) created sophisticated international dishes. His more recent Fresh Food Fast offers menus that can be prepared in under an hour. For the recipe here, he looks to Latin America, serving the ubiquitous arepa (corn cake) stuffed with feta cheese.

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4 cups masa harina
1 teaspoon baking powder
Vegetable oil
1 1/2 cups crumbled feta cheese

In a large bowl, mix the masa harina with the baking powder, 1/2 cup of vegetable oil and 3 cups of cool water. Knead the dough several times, then wrap it in plastic and let stand for 15 minutes.
Divide the dough into 16 pieces and flatten each into a 3-inch disk. Sprinkle the feta cheese over 8 of the disks. Top with the remaining disks and press the edges to seal. Gently press the arepas into even patties.
Heat 1/4 inch of oil in 2 large skillets. Add the arepas and cook over moderately high heat, turning once, until golden, 6 to 7 minutes. Drain on paper towels, then serve.