Another of the gastronomic delights that came with my aunt's visit for a few days was what we call in Zulia, Pastelitos, and the filling is unique to the region, mashed potato with grated cheese.
She worked for a while making these in a well known shop in the city and I was truly amazed at how easy it was to make them.
She rolled out the wheat flour dough into small balls, flattened them with a rolling pin, poured in the filling, a mashed potato, butter and cheese with a medium consistency, then put another lid on top, and sealed the edges with a fork.
She then fried them in plenty of very hot oil, as she says that this is the secret to making them golden brown.
At the place where she worked, she tells me that they didn't make them individually, but rather they would spread flour as much as they could according to the size of the table and they would make fillings and then place another layer on top and cut them with a cup to the precise size they wanted and then seal them with a fork.
It's easy to burn your mouth if you're not used to eating them because the mashed stays much hotter than the flour coating.
It was another afternoon where we longed for our roots and told anecdotes associated with the dish we enjoyed.